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.

Elizabeth Hiser
Source: EatingWell Magazine, January/February 1998


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.

Associated Recipes

Nutrition Facts

222.8 calories; protein 7.8g 16% DV; carbohydrates 23.6g 8% DV; exchange other carbs 1.5; dietary fiber 6.5g 26% DV; sugars 5.4g; fat 11.9g 18% DV; saturated fat 2.9g 14% DV; cholesterol 11.1mg 4% DV; vitamin a iu 6746.1IU 135% DV; vitamin c 55.7mg 93% DV; folate 195.4mcg 49% DV; calcium 161.2mg 16% DV; iron 2.7mg 15% DV; magnesium 58.7mg 21% DV; potassium 660.1mg 19% DV; sodium 417.6mg 17% DV; thiamin 0.2mg 16% DV.

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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