Perfect Salad gag recipe
This Salad Gag Recipe is my go-to when I want something fresh, colorful, and just a little bit cheeky. It’s a vibrant mix of crisp greens, juicy fruits, and a surprise crunch from toasted chickpeas, all tied together with a zesty citrus dressing. I came up with this one lazy Sunday when I was craving something healthy but didn’t want to bore my taste buds. It’s quick to whip up, budget-friendly, and perfect for anyone who loves a salad that doesn’t feel like a chore to eat.
Equipment
- Large mixing bowl
- Small skillet (for toasting chickpeas)
- Whisk or small jar (for dressing)
- Measuring cups and spoons
- Cutting board and knife
- Salad tongs or large spoon
Ingredients
- 2 cups baby arugula – Peppery and fresh the backbone of the salad.
- 1 cup shredded red cabbage – Adds vibrant color and crunch.
- 1 medium mango – Peeled and diced for a sweet, juicy kick.
- 1/2 cup roasted chickpeas – I use store-bought or home-toasted for that gag-worthy crunch.
- 1/4 cup crumbled feta cheese – For a creamy tangy bite.
- 1/4 cup pomegranate seeds – Little bursts of sweetness.
- 2 tablespoons sliced almonds – Toasted for extra nuttiness.
- 1 small avocado – Diced for creamy richness.
- For the dressing:
- 3 tablespoons olive oil – Extra virgin for the best flavor.
- 2 tablespoons fresh orange juice – Freshly squeezed for brightness.
- 1 tablespoon lime juice – For a zesty zing.
- 1 teaspoon honey – To balance the tartness.
- 1/2 teaspoon Dijon mustard – For a subtle kick.
- Pinch of salt and black pepper – To taste.
Instructions
- Toast the chickpeas (if not using store-bought roasted): Heat a small skillet over medium heat. Add chickpeas with a drizzle of olive oil and a pinch of salt. Toast for 5-7 minutes, shaking the pan occasionally, until golden and crispy. Set aside to cool.
- Prep the veggies and fruit: In a large mixing bowl, combine the baby arugula, shredded red cabbage, diced mango, and diced avocado.
- Make the dressing: In a small jar or bowl, whisk together olive oil, orange juice, lime juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
- Assemble the salad: Add the toasted chickpeas, pomegranate seeds, crumbled feta, and sliced almonds to the bowl. Drizzle the dressing over the top and toss gently with salad tongs to coat evenly.
- Serve immediately: Plate the salad and enjoy the vibrant, crunchy goodness!
Notes
Swap the protein: Try roasted pumpkin seeds instead of chickpeas for a different crunch.
Make it vegan: Skip the feta or use a plant-based cheese alternative.
Add some heat: Sprinkle in a pinch of chili flakes to the dressing for a spicy twist.
Prep ahead: Keep the dressing separate and store ingredients in airtight containers to assemble fresh in minutes.
Boost the fruit: Swap mango for diced peach or pineapple for a seasonal twist.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
