A healthy, raw Chard Salad, packed with summer veggies and chickpeas- vegan and gluten free, this hearty Mediterranean Salad tastes great stuffed into a toasted Pita.
4–6 cups shredded chard
1 colored pepper – sliced
4 sliced radishes – sliced
½ cucumber – sliced
6 cherry tomatoes- cut in half or tomato cut in wedges
1 avocado- sliced
¼ cup kalamata olives – optional
1 cup cooked chickpeas
1 cup chopped parsley, mint, and basil
¼ cup toasted pine nuts (or slivered almonds)
fresh sprouts – optional
crumbled feta
Lemony Dressing
2 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 teaspoons honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Place all the salad ingredients in a large bowl (either separate ingredients into small piles over the greens, or toss all).
Whisk dressing ingredients together in a small bowl. Adjust salt and lemon adding more if necessary.
Dress the salad, you will probably not need all the dressing.
Sprinkle with feta and nuts.
Tags: avocado, Basil, Cherry tomatoes, chickpeas, colored pepper, Cucumber, Feta Cheese, fresh mint, honey, kalamata olives, lemon juice, lemon zest, olive oil, parsley, pine nuts, radishes, Swiss Chard
