Here’s a salad that I’ve been making all summer. It really can have anything on it but lately I’ve been using an ingredient that adds more protein to the salad to keep me going a little big longer: canned chickpeas.
salad mix or spinach
1 boiled egg, sliced
1 or 2 tbsp canned chickpeas, drained and rinsed
chopped onion or cucumber
kalamata olives (pitted, of course)
grated parmesean cheese
dressing: extra virgin olive oil (evoo) and balsamic vinegar
Another variation I do of this salad would be without the olives and instead I add a spoonful of strained sliced beets and feta cheese.