Ingredients for the salad (for 4 servings):
6 cups spring mix
1 can chickpeas, drained and rinsed
1/2 cup black olives
1 cup of cherry tomatoes, halved
1 cucumber, quartered
1/4 cup red onion, chopped
1/4 cup feta cheese, crumbled
Ingredients for the vinaigrette:
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
2 tablespoons water
2 tablespoons tahini
1 lemon, juiced
1/2 jalapeño with seeds (optional)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/4 teaspoon garlic (or more to taste)
Directions:
Divide the greens between 4 bowls.
In a large mixing bowl add the remaining salad ingredients together.
Combine all of the ingredients for the dressing in a blender. Blend until smooth and creamy.
Lightly dress your salad and toss again.
Divide the dressed salad between each bowl, on top of the bed of greens. Sprinkle with feta cheese and enjoy.
