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The Quarantine Salad

Prep Time 30 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

  • 8 cups greens (romaine lettuce, mixed greens, kale, etc)
  • 1 can chickpeas, drained and rinsed
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • 1 cup grape tomatoes, halved
  • 1/2 cup cucumber, chopped
  • 1 carrot, peeled and peeled into long ribbons
  • 1 Avocado, skin and pit removed and diced
  • 2 tbsp green onion, chopped
  • 2 tbsp fresh mint, minced
  • 1 cooked chicken breast, sliced
  • 2 hardboiled eggs, peeled and chopped
  • 1/2 cup crumbled feta or shredded sharp cheddar cheese
  • 1.5 cups croutons
  • goddess dressing

For the croutons

  • 2 slices stale crusty bread, torn into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tsp dried herbs (oregano, basil, thyme, etc)
  • 1/2 tsp garlic powder
  • 1 tsp salt

Instructions

For the salad

  1. Thoroughly wash and dry greens and tear or cut into bite-sized pieces. Add to a large bowl.

  2. Heat olive oil in a skillet to a medium heat and add chickpeas, garlic powder, oregano, and salt. Cook, stirring often, for about five minutes. Set aside.

  3. Combine all ingredients in the large bowl and toss well. Add enough dressing to taste. Divide between two large bowls and serve.

For the croutons

  1. Preheat oven to 400 degrees.

  2. Spread pieces of bread on a parchment paper-lined baking sheet. Drizzle with oil and add herbs, garlic powder, and salt. Mix well.

  3. Bake for 10-15 minutes, stirring once or twice, until croutons are crisp and golden brown.