Mediterranean Rainbow Salad with Chickpeas and Herb Vinaigrette

Ingredients

- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup grape tomatoes, halved
- 1/2 English cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup black olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach leaves
- 1 avocado, peeled, pitted, and diced
- 1/2 head butter lettuce, torn into bite-size pieces
- 1/2 head iceberg lettuce, torn into bite-size pieces
- 2 cups cooked chicken breast, sliced

Instructions

1. Prepare the Dressing:
- In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, white wine vinegar, red wine vinegar, and apple cider vinegar until well emulsified.
- Stir in the chopped basil and mint, and whisk again to thoroughly combine. Set aside to allow the flavors to meld.

2. Assemble the Salad:
- In a large serving bowl, combine the drained chickpeas, cherry tomatoes, grape tomatoes, English cucumber, green bell pepper, red bell pepper, yellow bell pepper, and orange bell pepper.
- Gently mix in the sliced red onion, kalamata olives, black olives, and sliced chicken breast.
- Add the asparagus pieces and spinach leaves, tossing gently to ensure an even distribution.
- Carefully fold in the diced avocado, butter lettuce, and iceberg lettuce.
- Sprinkle the crumbled feta cheese over the top.

3. Dress the Salad:
- Drizzle the herb-infused dressing over the prepared salad.
- Toss everything together gently to coat all ingredients with the dressing, ensuring a flavorful blend throughout.

4. Serve:
- Serve immediately after tossing for the freshest taste, or allow the salad to sit for a few minutes to let the flavors develop further.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

Total Time

- Total Time: PT20M
20 minutes

Type of Dish

- Lunch

Keywords

- Mediterranean salad
- Chickpeas
- Herb vinaigrette
- Fresh vegetables
- Healthy lunch
- Spinach
- Avocado
- Feta cheese
- Olives
- No-cook recipe

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1250

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