Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

20 mins


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

223 calories; protein 7.8g; carbohydrates 23.6g; dietary fiber 6.5g; sugars 5.4g; fat 11.9g; saturated fat 2.9g; cholesterol 11.1mg; vitamin a iu 6746.1IU; vitamin c 55.7mg; folate 195.4mcg; calcium 161.2mg; iron 2.7mg; magnesium 58.7mg; potassium 660.1mg; sodium 417.6mg; thiamin 0.2mg.

1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat