Sometimes it’s nice to switch it up and enjoy a light, meatless dish - especially now with all this warm weather and sunshine! I’ve teamed up with local nutritionist, Betsy Johnson, to bring you this killer high-protein vegetarian salad. It’s packed with flavor, so I promise you won't be missing the meat at all!
15 oz. chickpeas
1 tbsp. Zataar (a classic Indian spice)
1 bundle shredded rainbow chard
1 cup cherry tomatoes
2 tbsp. extra virgin olive oil
2 eggs (boiled)
Strain chickpeas and bake for 30 min on 375. Remove from the oven and toss in 1 tbsp. olive oil 1 tbsp. Zaatar. Once chickpeas are all coated, put back in the oven for another 10 min. Chiffonade the chard, quarter slice the tomatoes and thinly slice radishes. Lightly toss the vegetables in olive oil and salt and pepper to taste. Mix all ingredients together and serve with a lemon wedge on the side and boiled eggs. Enjoy!