Chickpea & Crouton Salad

Prep time : 15 minutes | Cook time: 8 minutes | Makes 1 serving

I’m all about a good salad. My go-to rule? You’ve gotta have a mix of textures and flavors: some crunch (croutons), a salty bite (feta), something creamy or rich (avocado), and a little bitterness (arugula). I just love salads—getting to mix and match ingredients based on what’s in season or whatever I have on hand keeps it fun and lets me get creative. There’s something so satisfying about throwing it all together and finding new favourite combos.

A tip? I always keep sourdough in my freezer. That way, I always have the option to toss together a batch of fresh croutons.

WHAT YOU’LL NEED

• 1 handful spinach

• 1/2 cup chickpeas, cooked

• 1/2 avocado

• 2 tbsp red onion, diced

• 1/4 cup feta, crumbled

• 1 large slice of sourdough bread

• 1/4 cup fresh parsley

FOR THE VINAIGRETTE

• 1 tbsp dijon mustard

• 1/2 lemon, juiced

• 1 garlic clove, minced

• 1 tsp honey

• 1/3 cup extra virgin olive oil

• salt and pepper to taste

INSTRUCTIONS

1. Make the Croutons: Dice the sourdough bread into small pieces. Toss with olive oil and a pinch of salt, then bake at 400°F (200°C) for 6-8 minutes, or until golden and crispy. Set aside.

2. Prepare the Vinaigrette: Add all vinaigrette ingredients to a mason jar. Secure the lid and shake vigorously until the mixture is fully combined and thick.

3. Place the sliced red onion in a small bowl with warm water and let it sit for about 10 minutes. This will reduce the bitterness. Drain and set aside.

4. Assemble the Salad: Wash and dry the spinach, then chop it into bite-sized pieces. Add to a serving bowl along with the chickpeas, croutons, feta, red onion, avocado, and parsley. Drizzle with about half of the vinaigrette and toss gently to combine.

5. Adjust seasoning if needed and serve with additional vinaigrette on the side.