Jennifer Leal is a New England native who fell in love with science early in life and later embraced life as a stay-at-home mom and food enthusiast. She is a mother of two and the creator of the food and family blog Savoring the Thyme.
Last year she shared a simple, tasty recipe for Sweet Potato Wraps, and today she contributes another easy, nutritious dish. You can also find her on social media.
As a busy mom, blogger and social connector, I rarely have time for elaborate recipes, but I always aim for healthy, flavorful meals. I love adding beans and seeds to dishes for texture and nutrition, and this salad grew from that habit.
One afternoon a friend stopped by. While the kids played, I tossed this salad together. Although it made enough for four, we enjoyed it as our main dish and left satisfied. When possible, opt for organic and BPA-free canned goods, but most of all, enjoy the fresh ingredients nature provides.
Chickpea, Pumpkin Seed & Feta Salad
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Ingredients
- 1 1/2 cups Baby Spinach, sliced into thin strips
- 1 1/2 cups Romaine Lettuce, sliced into thin strips
- 1/2 15 oz. can of Chickpeas, rinsed and drained*
- 1/2 Carrot, grated
- 1/4 cup roasted salted Pepitas , (Pumpkin Seeds)
- 1/2 Red Pepper, chopped
- 1/3 cup crumbled Feta Cheese
- Olive Oil & Red Wine Vinegar to taste
Instructions
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Prepare and combine all ingredients in a large bowl.
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Drizzle with olive oil and red wine vinegar to taste, toss thoroughly and serve.
Notes
Nutrition
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