Description
A no-cook summer salad featuring mixed greens, chickpeas, deli turkey, and feta, drizzled with balsamic vinegarette for a refreshing meal.
Ingredients
Scale
- 6 cups mixed salad greens (about 85 g)
- 2 cups cherry tomatoes, halved (about 300 g)
- 1 large cucumber, diced (about 300 g)
- 1 large bell pepper, diced (about 150 g)
- 1 (15-oz) can chickpeas, drained and rinsed (about 240 g)
- 8 oz deli turkey, sliced into ribbons (about 225 g)
- 4 oz feta cheese, crumbled (about 113 g)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil, roughly chopped (about 10 g)
- 1/4 cup fresh parsley, chopped (about 15 g)
Instructions
- Prepare the fresh vegetables by washing and chopping them: halve the cherry tomatoes, dice the cucumber and bell pepper.
- Mix salad greens in a large bowl.
- Add the chopped vegetables and canned beans to the mixed greens.
- Layer the sliced deli meats and cheese over the salad.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt, pepper, and fresh herbs.
- Toss gently to combine and serve immediately.
Notes
This salad is balanced with plant and animal protein, healthy unsaturated fats, and fiber. Choose low-sodium deli meats and rinse canned chickpeas to lower sodium content.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg