Summer is upon us and what better way to beat the heat than with a refreshing and filling salad! Today, I want to share two delicious recipes that will make your taste buds dance with joy.
The first recipe is a Roasted Chickpea Greek Salad with Lemon-Herb Dressing. It’s perfect for those who want a light and healthy summer meal. Begin by roasting the chickpeas in a preheated oven for 20 minutes. While they are roasting, chop up some fresh veggies like cucumbers, red onions, olives and tomatoes. Once the chickpeas are done, toss them in with the veggies and add in some feta cheese.
For the Lemon-Herb Dressing, whisk together some olive oil, lemon juice, honey, garlic, and fresh herbs like parsley and oregano. Pour the dressing over the salad and give it a good toss. Top it off with some freshly cracked black pepper and a squeeze of lemon juice.
In addition, I’d also like to share a yummy Chicken Bacon Avocado Salad that will leave you feeling satisfied and full. Begin by cooking some bacon until it’s crispy, and then chop it up into small pieces. Take some cooked chicken and shred it or chop it into small pieces. Slice up a ripe avocado and some cherry tomatoes.
For the dressing, whisk together some olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper until well blended. Assemble the salad by arranging the chicken, bacon, avocado, and cherry tomatoes on a bed of greens. Drizzle the dressing over the top and give everything a good mix.
Both of these salads are easy to make and have plenty of fresh and healthy ingredients. They are perfect for hot summer days, when you don’t feel like eating heavy meals. These salads are also great for picnics, potlucks, or just as a quick lunch or dinner option. Enjoy!
Roasted Chickpea Greek Salad with Lemon-Herb Dressing
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cucumber, chopped
- 1/2 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- Salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chickpeas in a bowl with a drizzle of olive oil, salt, and freshly cracked black pepper.
- Spread chickpeas on a baking sheet and roast in the preheated oven for 20 minutes, or until crispy.
- In a large bowl, combine the roasted chickpeas, cucumber, red onion, cherry tomatoes, kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, parsley, oregano, salt and freshly cracked black pepper.
- Pour the dressing over the salad and toss to combine.
Chicken Bacon Avocado Salad
Ingredients
- 4 cups mixed greens
- 2 cooked chicken breasts, shredded or chopped into small pieces
- 4 slices bacon, cooked and chopped
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- In a large bowl, add the mixed greens.
- Arrange chicken, bacon, avocado, and cherry tomatoes over the greens.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and freshly cracked black pepper.
- Pour the dressing over the salad and toss to combine.
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