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Food

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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