A delightful and refreshing way to enjoy a quick, healthy meal without the need for cooking. This salad is a testament to the power of fresh ingredients, capturing the essence of quick salad recipes that are both satisfying and vibrant.
Ingredients
Scale:
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
2 cups mixed greens
1/2 cup cooked chickpeas
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup feta cheese, crumbled
2 tablespoons sunflower seeds
Instructions
Rinse the cherry tomatoes, cucumber, and red bell pepper under cold water. Cut the cherry tomatoes in half, dice the cucumber, and chop the red bell pepper into small pieces. Place them in a large salad bowl along with the mixed greens.
Rinse and drain the cooked chickpeas. Add them to your salad bowl with the vegetables.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until fully emulsified.
Pour the dressing over the salad and gently toss all ingredients to ensure even coating.
Sprinkle crumbled feta cheese and sunflower seeds over the salad.
