Categories: Salad

Ingredients

• For the vinaigrette:
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1/4 teaspoon kosher salt
• 1/2 cup olive oil
• 1 teaspoon sesame oil, or other flavorful nut oil
• For the salad:
• 1 medium tomato, diced
• 1/2 medium English or hothouse cucumber, quartered lengthwise and chopped
• 20 snap peas (3 ounces), cut into thirds
• 10 small radishes, stemmed and quartered
• 1 small carrot, peeled and finely grated
• 2 medium scallions, thinly sliced
• 1/4 cup loosely packed fresh parsley leaves
• 1 cup cooked chickpeas, drained and rinsed if canned
• 1/2 cup roasted nuts, such as pine nuts or slivered almonds
• 1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds
• For serving (optional):
• Baby kale
• Radicchio
• Grilled chicken breast

Directions

1. Make the vinaigrette: Whisk the vinegar, lemon juice, Dijon, and salt together in a small bowl. Drizzle in the olive oil and sesame oil, and whisk until emulsified; set aside.

2. Make the salad: Chop, dice, grate, and mince to your heart’s content, piling each vegetable in a large bowl as it is prepared. Add the parsley, chickpeas, nuts, and seeds and toss to combine.

3. Pour the dressing over the chopped vegetables and toss to coat. Meditate on the return to your hustle and bustle.

4. You can enjoy this salad as is; it will keep for up to a week in the fridge. Or add cooked grains (barley and quinoa are excellent choices) or build an entrée salad with 1 cup baby kale, 1 cup chopped radicchio, and 4 ounces grilled chicken per salad.

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