Now this is what I call a salad! It has everything that your little heart desires, from arugula to quinoa, and from chickpeas to fresh basil.
I came up with this simple Mediterranean dressing that has a base of lemon-flavored olive oil, which I found at a specialty oil and vinegar shop. If you aren’t able to come up with lemon-flavored olive oil then simply use olive oil and fresh lemon juice. It’s wonderfully refreshing.
If this salad is your whole meal then feel free to top it with some chopped, roasted chicken breast. Some other options would be to use sun dried tomatoes and to add in chopped cucumber. Enjoy!
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
½ teaspoon Dried Oregano
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup lemon flavored olive oil (OR ¼ cup olive oil and 1 Tablespoon lemon juice)
8 cups Baby Arugula
1 cup cooked quinoa
1 can (15 oz.) chickpeas, drained and rinsed
1 heirloom tomato, finely chopped
½ cup celery, minced
¼ cup fresh scallions, thinly sliced
¼ cup fresh basil, thinly sliced
Combine the dressing ingredients in a jar. Close the lid and shake until fully combined.
Combine the salad ingredients in a large salad bowl. Toss with the dressing and serve immediately. Enjoy!
Add chopped, roasted chicken breast to this salad to increase the protein factor! This is one of my FAVORITE meals!
Calories: 196
Fat: 8g
Carbohydrates: 25g
Sodium: 262mg
Fiber: 4g
Protein: 7g
Sugar: 1g