Farmers’ Market Chopped Salad


You could definitely make this at a salad bar—but make the dressing at home and bring it with you.

Farmers’ Market Chopped Salad

Elissa Goodman

All the different colors, flavors, and textures of this salad make eating clean a pleasure, and the combination of protein-packed quinoa and chickpeas will keep you full and happy.

Serves 2

for the dressing:

1 handful basil, finely chopped

1 handful parsley, finely chopped

1 handful cilantro, finely chopped

1 to 2 cloves garlic, pressed or finely chopped

2 tablespoons lemon juice or juice of ½ a lemon

1 teaspoon Bragg’s apple cider vinegar

⅓ cup extra virgin olive oil

pinch of salt

grind of pepper

for the salad:

¾ cup cooked red quinoa

½ cup peeled and grated raw beets

½ cup peeled and grated carrots

¾ cup diced cucumber

⅔ cup chickpeas, cooked, drained, and rinsed

2 heaping cups organic mixed greens

¼ cup sunflower seeds

1. Add the dressing ingredients to a blender and blend until smooth.

2. Layer the salad ingredients in a jar (if preparing in advance) or add to bowl. Serve with herb dressing and top with sunflower seeds.

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