Mediterranean Chickpea and Olive Salad with Spinach Pesto Dressing
1/4 cup olives
1/2 cup, cooked chickpeas
1 cup, packed spinach
1 cup, packed arugula
1/4 cup, crumbled feta cheese
1/4 cup, thinly sliced red onion
1/2 cup, halved cherry tomatoes
2 tbsp, sliced almonds
2 tbsp balsamic vinegar
1 tsp honey
In a food processor, combine spinach, almonds, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and set aside.
In a large bowl, combine the chickpeas, olives, arugula, cherry tomatoes, red onion, and feta cheese. Mix well.
Drizzle the spinach pesto dressing and balsamic vinegar over the salad. Toss gently to coat all ingredients.
Sprinkle the salad with sliced almonds and drizzle honey on top for a touch of sweetness.
For a twist, you can add grilled chicken or shrimp to make it a more substantial meal. You can also swap feta cheese for goat cheese for a different flavor profile.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
394
42g
16g
18g
If you want, you can edit this recipe or create a new variant.