Category: Salad

Appetizers, Greek, Party Favorites, Salad, Side Dishes, snacks

Tomato Basil Chickpea Salad with Honey Lemon Dressing

by aspoonfulofsimpleblogLeave a Comment on Tomato Basil Chickpea Salad with Honey Lemon Dressing
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During this time at home, I have gotten really good at using up things from my pantry. In this week’s adventures, I realized I literally only had chickpeas, a pint of cherry tomatoes, lemons, and pantry staples / spice rack items (and my newly planted fresh herbs). After Googling for some ideas, I found some similar recipes to this one, which I tweaked to make my own. It turned out SO GOOD! This would be the perfect summer barbecue side or appetizer served with small pita triangles.

Ingredients

2 15-oz. cans chickpeas (aka garbanzo beans), rinsed and drained

1 pint cherry or grape tomatoes, cut into quarters

1 cup fresh basil leaves, chopped

1 tsp garlic powder (add more to taste if you’d like)

4 tbsp fresh lemon juice

2 tbsp honey

2 tbsp olive oil

Salt and pepper, to taste

Directions:

  1. Combine all ingredients in a large bowl. Let sit for at least 30 minutes in the refrigerator before serving to let the flavors set in.
  2. Serve as a side salad or with pita bread!
Salad, Under 10 WW SmartPoints

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

by aspoonfulofsimpleblogLeave a Comment on Vegetarian Mexican Taco Salad with Avocado Vinaigrette

With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!

Ingredients

For the topping:

10.5 oz container cherry tomatoes

1 can of black beans

1 can of yellow corn

1 jalapeno, diced

2 shallots, diced

1/2 tbsp canola oil

Salt and pepper to taste

For the dressing:

1/2 avocado

2 tbsp plain Greek yogurt

2 tsp sherry vinegar

2 limes

Salt and pepper to taste

For the salad:

1 head of romaine lettuce

1/2 of remaining avocado, diced for topping

Sprinkle of shredded Mexican cheese

2 flour tortillas

Directions

For the topping:

  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
Add tomatoes once off the heat!

For the dressing:

  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.

For the salad:

  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
  5. Enjoy!

Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder:

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Salad, Under 10 WW SmartPoints

Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

by aspoonfulofsimpleblog2 Comments on Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

For some reason, whenever I make salads, they just don’t taste as good as they do in restaurants. I’m not someone who typically feels satisfied after sitting down to a meal of lettuce as the main star…that is until I made this salad. Modeled after something I’ve ordered at my local Greek restaurant, this salad takes on the beautiful flavors of olive oil, lemon, oregano, and many other Mediterranean specialties. You’ll never say you can’t make salad again!

This salad is an amazing combination of a few things, so it does take some time and effort to put together (everything’s easy…just a fair amount of prep and planning to make all the pieces work out!). The romaine lettuce is topped with a tomato cucumber combination, roasted chickpeas with green peppers and onions, and marinated lemon grilled chicken. Then it’s topped with a little Greek dressing and tzatziki sauce to create this filling and healthy lunch!

Ingredients

For the chicken and marinade:

-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil

-2 tbsp lemon juice

-2 cloves minced garlic

-1 tsp dried oregano

-1/2 teaspoon salt

For the roasted chickpeas:

-2 cans chickpeas (aka garbanzo beans), rinsed and drained

-1 green bell pepper, diced

-1/2 red onion, sliced into small pieces (uneven is okay)

-Some leftover marinade from the chicken

For the tomato cucumber salad:

-1 container of grape tomatoes, sliced in half

-4 cups cucumber, diced

-Remaining 1/2 of red onion (from the chickpeas)

-6 tbsp extra virgin olive oil

-1/4 cup red wine vinegar

-1 clove garlic, minced

-1 tsp dried oregano

-Salt and pepper, to taste

For the rest of it:

-3 hearts of romaine lettuce

-Store bought Greek vinaigrette (I love Cardini’s)

-Store bought tzatziki sauce

Directions

For the chicken:

  1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
  2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
  3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  4. Cut into bite size pieces to serve.

For the roasted chickpeas:

  1. Preheat oven to 425 degrees F.
  2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
  3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
  4. Pour into bowl with marinade.
  5. Chop your green bell peppers into small pieces and add to the chickpeas.
  6. Then, add your chopped red onion.
  7. Toss in marinade to coat.
  8. In a rimmed baking sheet, spread the chickpea mixture into a single layer.
  9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
  10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

  1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
  2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
  3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

  1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
  2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
  3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!
  4. Enjoy your healthy, delicious meal!
Chicken after being grilled…check out those grill marks!
Chickpeas roasted for a little crunch!
Add a beautiful freshness with this tomato cucumber salad (makes a great side for any dish).
Put it all together for an amazing, restaurant quality salad!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). This point value INCLUDES the Cardini’s dressing and tzatziki sauce! Deduct three points without those. Points were calculated using the Recipe Builder on the WW app.

Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

For the chicken and marinade:
-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil
-2 tbsp lemon juice
-2 cloves minced garlic
-1 tsp dried oregano
-1/2 teaspoon salt

For the roasted chickpeas:
-2 cans chickpeas (aka garbanzo beans), rinsed and drained
-1 green bell pepper, diced
-1/2 red onion, sliced into small pieces (uneven is okay)
-Some leftover marinade from the chicken

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the rest of it:
-3 hearts of romaine lettuce
-Store bought Greek vinaigrette (I love Cardini’s)
-Store bought tzatziki sauce

Directions:

For the chicken:

1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
4. Cut into bite size pieces to serve.

For the roasted chickpeas:

1. Preheat oven to 425 degrees F.
2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
4. Pour into bowl wit marinade.
5. Chop your green bell peppers into small pieces and add to the chickpeas.
6. Then, add your chopped red onion.
7. Toss in marinade to coat.
8. On a rimmed baking sheet, spread the chickpea mixture into a single layer.
9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!

Enjoy your healthy, delicious meal!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.