Ingredients
- Mixed salad greens or baby spinach
- Cooked chickpeas, rinsed and drained
- Half an avocado, diced
- Cherry tomatoes, halved
- Cucumber, sliced thin
- Red onion, thinly sliced
- Low fat plain yogurt
- Lemon juice
- Extra virgin olive oil
- Fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Toasted sunflower seeds
Instructions
- Combine salad greens, chickpeas, avocado, tomatoes, cucumber, and red onion in a large bowl.
- In a small bowl, whisk together yogurt, lemon juice, olive oil, salt, and pepper until smooth.
- Pour dressing over the salad and toss gently to coat all ingredients.
- Add chopped parsley and toasted sunflower seeds and toss once more.
- Taste and adjust seasoning with more lemon or salt if needed.
- Serve immediately or chill briefly for a cool, refreshing plate.
Notes
Use canned chickpeas for convenience and rinse well. Store leftovers in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg