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Photo of Everything Salad with Balsamic-Dipped Vegetables and Chickpea Croutons by WW

Everything Salad with Balsamic-Dipped Vegetables and Chickpea Croutons

4
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Make tasty use of leftovers with our ‘potluck’ salad. Make ours as is, or toss in whatever vegetables, fat-free cheese and protein you have on hand.

Ingredients

Cooking spray

1 spray(s)

Canned undrained chickpeas

1 cup(s), rinsed and drained

Cumin seeds

1 tsp(s), or Adobo seasoning

Balsamic vinegar

4 tbsp(s)

Fresh parsley

½ tbsp(s), fresh, chopped

Fresh basil

½ tbsp(s), fresh, chopped

Peppermint leaves

½ tbsp(s), fresh, chopped

Cilantro

½ tbsp(s), fresh, chopped

Olive oil

2 tsp(s)

Broccoli

2 cup(s), florets

Uncooked cauliflower

2 cup(s), florets

Carrots

1 cup(s), chopped or shredded

Cooked skinless, boneless chicken breast

1 cup(s), chopped, cubed or shredded

Low-fat shredded cheddar cheese

½ cup(s)

Romaine lettuce

1 cup(s)

Fat-free creamy salad dressing

8 tbsp(s)

Instructions

  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. In a medium bowl, combine chickpeas and Adobo seasoning and toss to coat. Transfer chickpeas to prepared baking sheet and bake, shaking pan every 5 minutes to promote even cooking, for 20 minutes. Remove from oven, coat with cooking spray and bake until chickpeas are golden brown, about 10 minutes more.
  3. Meanwhile, in a large bowl, whisk together vinegar, fresh herbs and oil. Add broccoli, cauliflower, carrots, chicken and cheese and toss to coat.
  4. Divide lettuce among four plates. Top each serving with 1/4 each vegetable-chicken mixture and chickpea ‘croutons.’ Drizzle each salad with 2 tablespoons of dressing.

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