Mixed Greens and Chickpea Salad

Let’s do a post-Diwali detox with our favorite salad recipe, a nourishing blend of greens, chickpeas, and mustard oil dressing for a healthy start.

Mixed Greens and Chickpea Salad

Indulge in this Mixed Greens and Chickpea Salad with Mustard Oil as a delicious and health-conscious choice, perfect for a quick lunch or a side dish at your next gathering. The mustard oil adds a distinctive twist to the dressing, making this salad a wholesome dish.

Prep Time: 10 mins Cook Time: 30 mins

Servings: 4 Difficulty: Moderate

Ingredients for salad

• P Mark Kachi Ghani Mustard oil: 3 tbsp

• Mixed Salad Greens (lettuce, spinach, arugula, etc.): 2 cups

• Cherry Tomatoes: 1 cup (halved)

• Cucumber: 1 cup (diced)

• Cooked Chickpeas: 1 cup (canned or boiled)

• Red Onion: 1/2 (thinly sliced)

• Feta Cheese: 1/4 cup (crumbled)

• Roasted Sunflower Seeds/ Chopped Walnuts: 1/4 cup

• Lemon Juice: 1 tbsp

• Honey: 1 tsp

• Clove Garlic: 1 (minced)

• Salt and pepper: According to taste

Method for salad

1. Start by washing and chopping the mixed salad greens.

2. In a large salad bowl, combine the greens, cherry tomatoes, diced cucumber, cooked chickpeas, sliced red onion, and crumbled feta cheese. Toss the ingredients gently to mix.

3. In a small bowl, whisk together the mustard oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper. Adjust the sweetness and acidity to your taste preference.

4. Pour the dressing over the salad and toss well to ensure all the ingredients are coated evenly.

5. Sprinkle the roasted sunflower seeds or chopped walnuts over the salad for an added crunch.

6. Once the salad is well-mixed and garnished, serve it immediately as a refreshing side dish or a light main course.

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