AuthorLeah St John, CHN
RatingDifficultyBeginner

Rich in protein, vitamin K, vitamin A, vitamin C, calcium, iron, and other nutrients, garden cress is a powerhouse of nutrition that makes a great addition to your salad.

In addition to garden cress this salad is packed with chickpeas, which are high in protein and fiber, and a variety of fresh vegetables.

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Yields4 Servings
Prep Time15 minsTotal Time15 mins

Salad
 1 bunch spring onions
 ½ red onion
 1 large tomato
 2 large celery stalks
 ½ medium cucumber
 1 cup garden cress
 ¼ cup sun-dried tomatoes, in olive oil (optional)
 Romaine or mixed greens (optional)
Dressing
 ¼ cup extra virgin olive oil
 2 tbsp lemon juice
 ½ tsp smoked paprika
 ½ tsp garlic powder
 1 tsp onion powder
 ½ tsp dried cilantro
 ¼ tsp red pepper flakes (optional)
 ¼ tsp black pepper
 1 pinch Himalayan saltto taste

1

Put the chickpeas in a mixing bowl.

2

Dice the onion, tomato, celery, and cucumber, and slice the spring onions. Drain any excess oil from the sun-dried tomatoes and finely chop them (you can use this oil as part of the oil in the dressing if desired).

3

Add the prepared vegetables and sun-dried tomatoes to the chickpeas.

4

In a small glass jar, combine all of the dressing ingredients. Put a lid on the jar, and shake until well combined.

5

Pour the dressing over the chickpea vegetable mix, and toss to combine.

6

Divide into serving bowls, and top with cress.

7

Season with salt and pepper, and enjoy.

Notes
8

To make this into a main dish, make a bed of chopped romaine or mixed greens on a plate, and top with the garden cress & chickpea salad.

Category,

Ingredients

Salad
 1 bunch spring onions
 ½ red onion
 1 large tomato
 2 large celery stalks
 ½ medium cucumber
 1 cup garden cress
 ¼ cup sun-dried tomatoes, in olive oil (optional)
 Romaine or mixed greens (optional)
Dressing
 ¼ cup extra virgin olive oil
 2 tbsp lemon juice
 ½ tsp smoked paprika
 ½ tsp garlic powder
 1 tsp onion powder
 ½ tsp dried cilantro
 ¼ tsp red pepper flakes (optional)
 ¼ tsp black pepper
 1 pinch Himalayan saltto taste

Directions

1

Put the chickpeas in a mixing bowl.

2

Dice the onion, tomato, celery, and cucumber, and slice the spring onions. Drain any excess oil from the sun-dried tomatoes and finely chop them (you can use this oil as part of the oil in the dressing if desired).

3

Add the prepared vegetables and sun-dried tomatoes to the chickpeas.

4

In a small glass jar, combine all of the dressing ingredients. Put a lid on the jar, and shake until well combined.

5

Pour the dressing over the chickpea vegetable mix, and toss to combine.

6

Divide into serving bowls, and top with cress.

7

Season with salt and pepper, and enjoy.

Notes
8

To make this into a main dish, make a bed of chopped romaine or mixed greens on a plate, and top with the garden cress & chickpea salad.

Garden Cress & Chickpea Salad