Description
A vibrant and crunchy salad packed with fresh vegetables, protein-rich chickpeas, and a tangy homemade dressing.
Ingredients
Scale
- 4 cups chopped romaine lettuce
- 2 cups chopped red cabbage
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1/2 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup chopped red onion
- 1 cup chickpeas, drained and rinsed
- Dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Instructions
- Prepare all vegetables: Wash and chop the romaine lettuce, red cabbage, carrots, cherry tomatoes, and red onion.
- Combine salad ingredients: In a large bowl, mix the lettuce, cabbage, carrots, tomatoes, onion, chickpeas, sunflower seeds, and dried cranberries.
- Make the dressing: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until smooth.
- Dress the salad: Pour the dressing over the salad and toss gently to coat. Serve immediately.
Notes
- Tip: Toast the sunflower seeds for extra flavor and crunch.
- Substitution: Replace honey with maple syrup for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopping & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sunflower crunch chopped salad, chopped salad, salad recipe, healthy salad, vegetarian salad, gluten-free salad, chickpea salad
