Description
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
4 cups mixed greens (arugula, spinach, or romaine)
1/3 cup crumbled goat cheese
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
1/4 small red onion, thinly sliced
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper. Set aside.
In a large bowl, combine chickpeas, mixed greens, goat cheese, dried cranberries, toasted pecans, and red onion.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Serve immediately or let sit for 10 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 320 per serving, Servings: 4
