Powerhouse Salad Recipe
mixed greens, avocado, cucumber, ancient grains, balela (marinated chickpeas, black beans, diced red onions, cherry tomatoes, apple cider vinegar), parmesan, lemon vinaigrette, rustic grilled bread
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Ingredients
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Salad Base
Balela (Marinated Chickpeas)
Toppings
Method
Prepare the Salad Base
Prepare the Ancient Grains
Cook the ancient grains (quinoa, farro, or a mix) according to package instructions. Once cooked, let it cool.
Chop Vegetables
Wash and dry the mixed greens, then place them in a large salad bowl. Dice the avocado and cucumber, adding them to the bowl.
Make the Balela
Prepare the Chickpeas and Beans
Rinse and drain the canned chickpeas and black beans. Place them in a mixing bowl.
Mix the Balela Ingredients
Finely chop the red onion and halve the cherry tomatoes. Add them to the mixing bowl with chickpeas and black beans.
Dress the Balela
In a small bowl, whisk together the apple cider vinegar, olive oil, cumin, salt, and pepper. Pour this dressing over the chickpea mixture and toss gently to combine. Let it marinate for at least 15 minutes.
Assemble the Salad
Combine Ingredients
Add the cooled ancient grains to the salad bowl with mixed greens, avocado, and cucumber. Gently toss to combine.
Add the Balela
Add the marinated balela mixture to the salad and toss gently to combine all ingredients.
Top with Cheese and Dressing
Sprinkle the salad with grated parmesan cheese and drizzle with lemon vinaigrette.
Prepare the Bread
Grill the Bread
Grill the rustic bread slices until golden brown and crispy. Serve alongside the salad.