Sometimes a terrific salad is just a matter of grabbing a bunch of your favourite vegetables and combining them into one crunchy, tangy, delicious bowl! This Mediterranean style light salad mix will have you loving salads again in no time!
Chickpeas are rich in lean protein and high in fibre, and are a great source of iron for those of us who don’t consume meat in our diets. I also chopped a large handful of head lettuce to add a nice crunch which is mainly made up of water but high in vitamins A and E. Add a dose of tomatoes, onions and red peppers and you’ve got yourself an immune boosting vitamin C bowl of awesomeness! Cucumbers provide even more fibre and contain high amounts of antioxidants, anti-inflammatory, and cancer-fighting agents. Beets are amazing liver and kidney detoxifiers and blood cleansers.
A salad like this doesn’t need a creamy, heavy dressing to weigh it down. A fatty dressing will only drown out its innate flavor and texture! For this salad, I like to use the classic extra virgin olive oil, apple cider vinegar, a pinch of sea salt, and fresh dill weed.
Simply wash, chop, cut and mix everything together. Enjoy!
1 large cucumber, diced
1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
1 red pepper, chopped
1/4 head lettuce, chopped
1/2 cup grape or cherry tomatoes, halved
1/2 red onion, sliced or chopped
1 large beet, chopped
1/2 teaspoon sea salt
1/4 cup olive oil
1 tablespoons apple cider vinegar
1-2 tablespoons fresh chopped dill weed