Shaved Summer Veggie Salad with Lemon Basil Dressing
This Shaved Summer Veggie Salad with Lemon Basil Dressing is a high protein and high fiber salad recipe.
Equipment
Ingredients
Dressing
Chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Chicken
- 1 ½ tablespoon olive oil
- ~1-1.2 lbs chicken breasts this was two breasts for me
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Other ingredients
- ½ cup roughly chopped pistachios
- 1 bulb shaved fennel about 3 cups
- 1 shaved bell pepper about 1 cup pepper, any color works
- 1 medium shaved cucumber about 1 cup cucumber
- 2 medium shaved carrots from a bunch of a carrots about 1 cup carrots
Instructions
- Preheat oven to 425 degrees.
- Add chickpeas to a sheet pan and toss with olive oil and seasonings.Add chicken to the same sheet pan. Brush each side with olive oil and coat each side in seasoning.
- Bake chicken for 15-20 minutes, until a thermometer reads 165 degrees. Let cool and then shred with a stand/hand mixer or fork.Bake chickpeas for 30-35 minutes until crisp.
- Add all salad ingredients to a bowl including chicken and chickpeas. Toss with dressing. Divide out and serve.
Notes
I highly recommend using a mandoline for this recipe to get the veggies evenly sliced.
Nutritional information is for ⅕ of the recipe.
Nutrition
Calories: 536kcalCarbohydrates: 27gProtein: 34gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 77mgSodium: 1560mgPotassium: 1076mgFiber: 8gSugar: 7gVitamin A: 2847IUVitamin C: 35mgCalcium: 145mgIron: 3mg
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