Name: Mexican Chopped Salad with Honey-Shallot Dressing
Ingredients: 1 tablespoon honey; 1 tablespoon lemon juice; 2 tablespoons rice vinegar; 2 tablespoons olive oil; pinch of chili flakes; pinch of salt; 1 cup canned chickpeas, rinsed and drained; 1 cup shredded carrots; 1 shallot, peeled and halved; 1 clove garlic; 2 tablespoons apple cider vinegar; 2 tablespoons warm water; 2 teaspoons dijon mustard; Squeeze of honey; big pinch of salt and pepper; ½ cup extra-virgin olive oil; 6 cups chopped fresh greens like spinach or kale (I like to use the power greens mix); 1 thinly sliced seedless cucumber; 2 tablespoons toasted pumpkin seeds; 2 tablespoons toasted sunflower seeds; 1/4 cup crumbled queso fresco or feta; 1/4 cup cilantro, chopped

Description

This Mexican Chopped Salad recipe is healthy and packed with protein. It’s an easy side dish for tacos, enchiladas, and makes a great vegetarian main course.

Ingredients

Units Scale

for the spicy marinated chickpeas and carrots

1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons rice vinegar
2 tablespoons olive oil
pinch of chili flakes
pinch of salt
1 cup canned chickpeas, rinsed and drained
1 cup shredded carrots

for the honey-shallot vinaigrette:

1 shallot, peeled and halved
1 clove garlic
2 tablespoons apple cider vinegar
2 tablespoons warm water
2 teaspoons dijon mustard
Squeeze of honey
big pinch of salt and pepper
1/2 cup extra-virgin olive oil

for the rest of the salad:

6 cups chopped fresh greens like spinach or kale (I like to use the power greens mix)
1 thinly sliced seedless cucumber
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted sunflower seeds
1/4 cup crumbled queso fresco or feta
1/4 cup cilantro, chopped

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Instructions

At least 2 hours before serving, marinate the chickpeas and carrots. Combine honey, lemon juice, rice vinegar, olive oil, chili flakes, and salt. Place the chickpeas and shredded carrots in two separate bowls or mason jars. Divide the mixture evenly over both of them, stir to combine, and refrigerate for at least two hours and up to a week.
Make the dressing: combine all ingredients in a blender and combine until creamy.
In a large serving bowl, add the chopped greens. Add cucumber, both seeds, cheese, and cilantro. Pour a little dressing over top, and toss to combine. Add the marinated chickpeas and carrots—either toss them into the salad, or let them sit on top if preferred. Drizzle a little more dressing over top and eat!