Description
A hearty and crunchy salad with marinated beans, fresh veggies, and a glossy balsamic vinaigrette, perfect for a fulfilling lunch.
Ingredients
Salad Base
- 4 cups romaine or little gem lettuce, chopped (For crunch, plus arugula for peppery bite)
- 1 cup arugula
- 1 can chickpeas or cannellini beans, drained and dried (Canned is fine if rinsed and dried)
- 1 cup cherry or grape tomatoes, halved
- 1 medium cucumber, sliced thin (Persian or English)
- 1/2 small red onion, very thinly sliced (Quick-soaked in cold water)
- 1/2 cup crumbled feta or shaved Parmesan (For creaminess)
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 cup crispy fried onions (Store-bought or homemade)
Dressing
- 1/4 cup good balsamic vinegar
- 1/4 cup lemon juice (For brightness)
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 small clove garlic, grated
- 1 teaspoon honey
- to taste salt and black pepper
Optional Extras
- 1 avocado sliced
- 1/2 cup roasted red peppers
- 1/2 cup olives
- 1/4 cup toasted pepitas
Instructions
Preparation
- Make the dressing by whisking together balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Drizzle in olive oil while whisking until emulsified.
- Marinate the beans by tossing drained, dried chickpeas or cannellini with 2 to 3 tablespoons of dressing. Let them sit for at least 15 minutes.
- Prep the produce: halve tomatoes, slice cucumbers, and soak thin red onion in cold water for 5 minutes to mellow the bite, then drain.
- Chop the greens: roughly chop romaine into bite-sized pieces.
- Build the base by combining greens, tomatoes, cucumbers, red onion, and herbs in a large bowl.
Assembly
- Toss lightly with dressing, starting with a little and adding more only if needed for a glossy sheen.
- Add cheese of choice: feta for creamy and salty kick, or Parmesan for a nutty bite.
- Top with crispy fried onions right before serving to keep them crunchy.
- Taste and adjust with salt, pepper, or lemon as needed.
Notes
For meal prep, store greens, marinated beans, and dressing separately to keep greens crisp. Add crispy onions at the last minute for crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: Mediterranean, Vegetarian