2 cups mixed salad greens (spinach, arugula, and kale)
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
small cucumber, sliced
1/2 red onion, thinly sliced
1 small zucchini, diced
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup walnuts, chopped
feta cheese, crumbled (optional)
For the Honey Spiced Dressing:
honey
2 tablespoons apple cider vinegar
Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper to taste
1/4 cup olive oil
2. In a separate small bowl, whisk together the honey, apple cider vinegar, Dijon mustard, ground cumin, paprika, salt, and pepper until well combined.
3. Gradually whisk in the olive oil until the dressing is emulsified and smooth.
5. Top the salad with chopped walnuts and crumbled feta cheese, if desired.
. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).