My Go-To Weekday Salad

Ok who am I kidding? I would eat this everyday if I could! That’s how good it is.

I love making salads that you can easily change up, or sub in ingredients based on what you have in the fridge. This is my go-to salad that I’ll make for weekday lunches or even for dinner. It’s hearty and lean – with the perfect balance of protein/carb/fat that leaves me feeling satisfied.

Ingredients

1/2 c arugula
1/2 c baby romaine
1/3 c roasted chickpeas
1/4 c salmon
1/4 rainbow quinoa
handfull cherry tomatos, halved
pinch of chopped red onion
handful chopped cucumber
1 tbsp feta
1/4 c basic vinaigrette (mustard, evoo, white wine vinegar, salt, pep, lemon juice)

Start by roasting the chickpeas in the oven at 375 for about 20 minutes. I usually rinse mine, and toss them on a lined baking sheet with a drizzle of avocado oil, onion salt and cumin for a little zest.

Once roasted, I toss everything together in a giant bowl – it’s that easy! As I said, this recipe is SO easy to mix up and swap things in/out. I often will do shredded chicken instead of salmon – or bell pepper instead of cucumber. It’s totally up to you!

Enjoy!