This salad meets all the criteria for a well-balanced meal since it has protein and a high fiber carb from the chickpeas along with healthy fats from avocado. The apple cider vinegar dressing is easy to make and will become a staple for sure.
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 tablespoon minced shallot
¼ teaspoon salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil
8 cups mixed salad greens (about 5 ounces)
1 (14 ounce) can artichoke hearts, rinsed and halved or quartered
1 cup rinsed no-salt-added chickpeas
1 avocado, chopped
2 hard-boiled eggs
Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.
Serving Size: 2 generous cups
Per Serving: 390 calories; protein 13g; carbohydrates 29.5g; dietary fiber 11.9g; sugars 1.6g; fat 25g; saturated fat 3.9g; cholesterol 93.3mg; vitamin a iu 3549.5IU; vitamin c 35.7mg; folate 229.7mcg; calcium 111mg; iron 2.8mg; magnesium 64.6mg; potassium 749.4mg; sodium 659.8mg; thiamin 0.2mg
Printable recipe available at: https://www.eatingwell.com/recipe/264678/flat-belly-salad/