• 20minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons coarsely chopped walnuts

  2. 4 tablespoons Mustard-Balsamic Vinaigrette, (recipe follows)

  3. 1 15-ounce can chickpeas, rinsed

  4. 1 small red onion, thinly sliced

  5. 1 red bell pepper, seeded and sliced

  6. 1 cup shredded carrots

  7. 1 cup cauliflower florets, coarsely chopped

  8. 12 Kalamata olives, pitted and finely chopped

  9. 12 cups mixed salad greens

  10. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

  2. Prepare Mustard-Balsamic Vinaigrette.

  3. Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl. Add 2 tablespoons of the vinaigrette; toss to coat. Toss greens with the remaining 2 tablespoons vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts. Serve immediately.


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