Big flavors, big benefits. Loaded with vitamins and minerals, antioxidants and fiber--not to mention color, crunch and great taste--starting a meal with this salad is a healthy habit you could really live with. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser


Ingredient Checklist


Instructions Checklist
  • Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

  • Prepare Mustard-Balsamic Vinaigrette.

  • Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl. Add 2 tablespoons of the vinaigrette; toss to coat. Toss greens with the remaining 2 tablespoons vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts. Serve immediately.

Nutrition Facts

223 calories; 11.9 g total fat; 2.9 g saturated fat; 11 mg cholesterol; 418 mg sodium. 660 mg potassium; 23.6 g carbohydrates; 6.5 g fiber; 5 g sugar; 7.8 g protein; 6746 IU vitamin a iu; 56 mg vitamin c; 195 mcg folate; 161 mg calcium; 3 mg iron; 59 mg magnesium;

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Rating: 5 stars
This is a filling salad with lots of healthy ingredients. It requires a lot of chopping so I used a bottled balsamic vinaigrette to save time. The flavors and textures are wonderful. Read More