Mexican Chopped Salad Is the Easy Side Your Taco Night Needs

camillestyles.com

Madhvi

subheading: for the spicy marinated chickpeas and carrots:

1 tablespoon honey

1 tablespoon lemon juice

2 tablespoons rice vinegar

2 tablespoons olive oil

pinch of chili flakes

pinch of salt

1 cup canned chickpeas, rinsed and drained

1 cup shredded carrots

subheading: for the honey-shallot vinaigrette:

1 shallot, peeled and halved

1 clove garlic

2 tablespoons apple cider vinegar

2 tablespoons warm water

2 teaspoons dijon mustard

Squeeze of honey

big pinch of salt and pepper

½ cup extra-virgin olive oil

subheading: for the rest of the salad:

6 cups chopped fresh greens like spinach or kale (I like to use the power greens mix)

1 thinly sliced seedless cucumber

2 tablespoons toasted pumpkin seeds

2 tablespoons toasted sunflower seeds

¼ cup crumbled queso fresco or feta

¼ cup cilantro, chopped

Directions at camillestyles.com

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