School Garden Salad with Chickpeas and Avocado

Yields
Serves 6

Time 20 minutes. Eating salad is lots more fun when you get to pick your own toppings. The recipe is adapted from Berkeley Unified School District's 2008–2009 school menu calendar (lunchlessons.org).

School Garden Salad with Chickpeas and Avocado

Photo: Annabelle Breakey; Styling: Dan Becker

Dressing

1/4 cup unfiltered apple juice

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

1 1/2 teaspoons rice vinegar

1/4 to 1/2 tsp. minced garlic

Salad

2 qts. very lightly packed torn pieces mixed lettuces and baby greens

1 large carrot, shredded

4 or 5 radishes, thinly sliced

1 cup canned chickpeas (garbanzos)

1/4 cup sunflower seeds, toasted

1 firm-ripe avocado, cut in chunks

Step 1

Make dressing: In a container with a lid, shake all dressing ingredients until blended.

Step 2

Make salad: Put lettuces, carrot, and radishes in a large bowl. Put remaining ingredients in small bowls. Combine lettuce mixture with half the dressing.

Step 3

Spoon greens onto plates and let each person add toppings and remaining dressing to taste.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 186Calories from Fat 58

% Daily Value *
Total Fat 12g19%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 249mg11%
Total Carbohydrate 16g6%

Dietary Fiber 3.9g16%
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

School Garden Salad with Chickpeas and Avocado