Food Faith Fitness
Let’s dive into this Food Faith Fitness salad that I find myself making again and again. It effortlessly combines nutritious ingredients, bold flavors, and that satisfying crunch that we all crave.
Equipment
- Large mixing bowl
- small whisk
Ingredients
- Here’s what you’ll need to make this vibrant salad shine:
- - 4 cups of assorted leafy greens spinach, arugula, kale
- - 2/3 cup halved cherry tomatoes
- - 1/2 large cucumber sliced
- - 1 red bell pepper diced
- - 1/4 medium red onion thinly sliced
- - 3/4 cup cooked chickpeas
- - 1/4 cup sunflower seeds
- - 2 tablespoons high-quality extra-virgin olive oil
- - 1 1/2 tablespoons red wine vinegar
- - 1 1/4 teaspoons Dijon mustard
- - Salt and freshly cracked pepper to taste
- - 1 ripe avocado diced or sliced (optional)
- - 3 sliced pepperoncini peppers optional
- New Additions:
- - 1/4 cup crumbled feta cheese for creaminess and salty flavor
- - 1 small carrot shredded for color and sweetness (optional)
Instructions
Step 1: Prepare the Base
- In a large mixing bowl, throw in all your prepared leafy greens. Whether you’re using spinach, arugula, or kale, make sure they’re clean and dry. This foundation creates a refreshing base for our salad.
Step 2: Add the Veggies
- Next, toss in the halved cherry tomatoes, sliced cucumber, diced bell pepper, and the thinly sliced red onion into the bowl. The colors should already start to sing! Make sure the veggies are evenly distributed throughout, so each bite gets a little bit of everything.
Step 3: Stir in the Protein
- Now, add your cooked chickpeas. They’re not just there for show; they provide a hearty dose of protein and fiber. Gently mix everything together so the greens and veggies start to bond with the chickpeas.
Step 4: Introduce the Crunch
- Sprinkle in the sunflower seeds for an added crunch. They’ll bring a delightful nutty flavor that really complements the rest of the ingredients. Make sure they’re evenly distributed as well.
Step 5: Whisk the Dressing
- In a smaller bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Be sure to taste the dressing and adjust the seasonings—everyone's palate differs, and you want it to be just right!
Step 6: Combine and Serve
- Drizzle the dressing over the salad. Toss everything together gently so that all the ingredients get coated without squashing the delicate greens. If you’re adding the optional avocado and pepperoncini peppers, sprinkle these on top just before you serve for an extra kick of flavor and beautiful presentation.
Notes
- Prep Ahead: This salad can be made a few hours ahead of time—just keep the dressing separate until you’re ready to mix it in.
- Swap Out Ingredients: Feel free to change up the veggies based on what you have. Broccoli, radishes, or even shredded cabbage work nicely.
- Meal Prep: Divide the salad into individual servings for a quick grab-and-go lunch throughout the week.
- Fresh Herbs: If you have fresh herbs like basil or cilantro, chop some up and toss them in for extra flavor.
- Add-Ins: Consider adding grilled chicken or roasted chickpeas for extra protein if you’re looking for a more filling option.
Nutrition
Calories: 250kcalCarbohydrates: 20gProtein: 7gFat: 20gSaturated Fat: 3gSodium: 41mgFiber: 8gSugar: 5g
Tried this recipe?Let us know how it was!