Overhead view of winter green salad on a plate with cutlery

Between all the soups and carbs winter brings, sometimes the body craves a big, fresh green salad. This winter green salad is exactly that, loaded with avocado, sun-dried tomatoes, roasted chickpeas, and slivered almonds, it’s substantial enough to be a full meal.

The chickpeas and sun-dried tomatoes both roast in the oven, and the dressing comes together in a jar. It’s simple to make, even with a few components.

Why You’ll Love This Recipe:

Big, fresh, and substantial enough to be a full meal
Roasted chickpeas and sun-dried tomatoes add real depth
Naturally vegan, gluten-free, and low-carb
Great for meal prep, hearty ingredients keep well separately

Key Ingredients & Substitutions:

Mixed greens – any mix works here. If you have the option, I like including arugula, its peppery bite is a nice addition, but it’s not essential.
Sun-dried tomatoes – homemade or store-bought both work, if using store-bought, skip step 1 entirely.
Chickpeas – canned, rinsed chickpeas work great here.
Slivered almonds – swap in walnuts, cashews, or any nut you like.

Pro Tips for Success:

Dry the greens thoroughly after washing, a salad spinner works best. Wet greens keep the dressing from clinging properly, it’ll just pool at the bottom instead of coating everything.
Shake the dressing well in a sealed jar right before using, this is what brings the oil and vinegar together into a smooth, well-combined dressing.
Making this for meal prep? Keep the dressing, avocado, and greens separate from the roasted chickpeas and sun-dried tomatoes until you’re ready to eat, this keeps everything fresh and prevents sogginess.

Serving Suggestions

Serve as a light lunch on its own, or as a side with a protein of your choice
Great for meal prep, just keep the components separate until serving
Add extra roasted chickpeas for more crunch and protein

FAQ

Can I use store-bought sun-dried tomatoes? Yes, just skip the first step entirely.
Can I substitute the almonds? Yes, walnuts, cashews, or any nut you like work well.
Do I need to add a sweetener to the dressing? Not necessary here, the sweetness from the sun-dried tomatoes already balances the dressing.

Looking for more tasty recipes?

Winter Green Salad

Prep Time 10

Cook Time 25

Sun-dried tomato time (skip if using store-bought) 3

Total Time 35

Servings:

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Ingredients:

For the salad:

10 oz (300g) mixed greens (romaine, arugula, spinach, etc.)
1 medium avocado quartered and sliced
½ bunch cilantro leaves (about 1 cup)
½ red onion thinly sliced
½ cup slivered almonds
1 cup sun-dried tomatoes (homemade, see below, or store-bought)
1½ cups cooked chickpeas (canned, rinsed, is fine)
1 tbsp olive oil
Salt and freshly ground black pepper to taste

For the sun-dried tomatoes (skip if using store-bought):

1 lb (500g) cherry tomatoes halved lengthwise
1 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp coarse salt
¼ tsp freshly ground black pepper

For the dressing:

4 tbsp olive oil
2 tbsp white wine vinegar
½ tsp Dijon mustard
Salt and freshly ground black pepper to taste

Instructions:

Make the sun-dried tomatoes (skip if using store-bought): Preheat the oven to 200°F (100°C). Arrange the halved cherry tomatoes, skin-side down, on a parchment-lined baking sheet. Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper. Toss to coat, then spread into a single layer. Bake for at least 3 hours. Any sun-dried tomatoes you don't use for the salad can be stored in a sealed jar, fully covered in olive oil, in the fridge.
Roast the chickpeas: Preheat the oven to 350°F (180°C). Spread the chickpeas on a parchment-lined baking sheet, drizzle with the olive oil, and season with a pinch of salt and pepper. Toss to coat, then spread into a single layer. Bake for 20-25 minutes, until golden.
Make the dressing: In a jar with a lid, combine all the dressing ingredients. Seal and shake well until fully combined.
Assemble: In a large bowl, combine the mixed greens, cilantro, sliced avocado, red onion, slivered almonds, sun-dried tomatoes, and roasted chickpeas. Drizzle with the dressing and toss gently to combine.

Notes:

Any greens mix works. Arugula is a nice addition if you have the option, its peppery bite works well here, but it’s not essential.
Walnuts, cashews, or any nut you like can be used instead of slivered almonds.
For meal prep, keep the dressing, avocado, and greens separate from the chickpeas and sun-dried tomatoes until ready to eat.

Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils