Ingredients
Scale
- Mixed salad greens or baby spinach
- 1 cup cooked chickpeas, rinsed and drained
- 1/2 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced thin
- 1/4 red onion, thinly sliced
- 1/2 cup low fat plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- 2 tablespoons toasted sunflower seeds
Instructions
- Combine salad greens, chickpeas, avocado, tomatoes, cucumber, and red onion in a large bowl.
- In a small bowl, whisk yogurt, lemon juice, olive oil, salt, and pepper until smooth.
- Pour dressing over the salad and toss gently to coat all ingredients.
- Add chopped parsley and toasted sunflower seeds, then toss once more.
- Taste and adjust seasoning with more lemon or salt if needed.
- Serve immediately or chill briefly for a cool refreshing plate.
Notes
Use ripe but firm avocado to maintain texture. Store salad components separately for meal prep to keep greens crisp.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg