This salad is BURSTING with juicy, summertime flavor! Crisp, fresh cucumber and watermelon are impeccably balanced with peppery radishes, smooth avocado, salty feta, crunchy chickpeas and drizzled with an oh- so-good, sweet and tangy balsamic reduction. THE BEST for lunch or dinner a on hot summer day in the sun.


1c chickpeas, cooked or canned – make your own here
1/2t garlic powder
1/8t salt
1/8t pepper
1T olive oil

1/3c balsamic vinegar
1T honey/maple syrup

1 head of romaine, chopped
4-5 radishes, sliced thin
1c watermelon, cubed
1/2 cucumber, cubed
1/2 avocado, sliced
1/4c feta, crumbled

Chives/mint – optional garnish


Preheat oven to 375°F. Toss chickpeas in garlic powder, salt, pepper and olive oil, bake for 15-20 minutes until crispy. Allow to cool before adding to the salad. Pour balsamic and honey in a pot and bring to a boil then reduce to simmer for 4-5 minutes until reduced by half. Remove from heat and allow to cool.

Assemble romaine, radishes, watermelon, cucumber, avocado, feta and chickpeas on a plate or in a bowl then drizzle with cooled balsamic reduction and top with herbs.


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