(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.
One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes, and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.
Because this recipe can be made in 20 minutes or less, it provides simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.
Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.
Chimichurri Chickpea Salad
Total time: 15 minutes
1 cup fresh cilantro
2/3 cup fresh parsley
2 tablespoons dried oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14 1/2 ounces) chickpeas, drained
1/4 teaspoon crushed red pepper flakes
1 bag Fresh Express Baby Kale Mix
1 cup NatureSweet Cherubs Tomatoes, diced
1 medium avocado, diced
4 tablespoons Litehouse Avocado Ranch Dressing
In a food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until the sauce is smooth.
Place chimichurri sauce in a small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
Divide kale, tomatoes, and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.