This colorful salad is as full of flavor as it is color. Your skin will be glowing after incorporating this dish into your lunch routine, and Mediterranean inspired classic!
Wash greens and spin or pat dry. Place in a large serving bowl. Layer the chickpeas, cucumber, bell pepper, tomatoes, artichoke hearts, red onion and kalamata olives over the greens.
Drizzle the olive oil and fresh squeezed lemon juice over the top. Sprinkle with a little sea salt, fresh ground pepper and fresh basil. Gently toss.
Serve with vegan parmesan cheese.
Notes
Use the veggies you have on hand and swap as needed to make this salad work for you.
Swap olive oil with avocado oil.
For extra crunch, toast the chickpeas before adding them; this turns them into a crouton-like texture.
Swap mixed greens with the leafy green of your choice.