Description
A delightful mix of sweet strawberries, tangy feta, crispy chickpeas, and toasted almonds, all drizzled with a bright champagne vinaigrette.
Ingredients
Scale
- 6 cups mixed greens (romaine and arugula)
- 2 cups fresh strawberries, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 1/4 cup crispy chickpeas (canned chickpeas roasted until crisp)
- 1/4 cup champagne vinegar
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the crispy chickpeas by draining and rinsing a can of chickpeas, patting them dry thoroughly, tossing with 1 tablespoon olive oil and 1/4 teaspoon salt, then roasting at 400°F for 20-25 minutes until crispy. Let cool completely.
- Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Remove from heat and let cool.
- Make the vinaigrette by whisking together champagne vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
- In a large salad bowl, combine the mixed greens, sliced strawberries, and crumbled feta cheese.
- Just before serving, add the toasted almonds and crispy chickpeas to the salad.
- Drizzle the champagne vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve immediately while the crunch elements remain crisp.
Notes
- Storage: Store leftover salad in the refrigerator for up to 24 hours, keeping the vinaigrette separate.
- Substitutions: Goat cheese or blue cheese can be substituted for feta. Pecans or walnuts can replace almonds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Salad Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: strawberry salad, crunch salad, champagne vinaigrette, feta, almonds, chickpeas, salad recipe