One of my favorite salads is The Chopped Salad at California Pizza Kitchen. It’s so refreshing and light, but still has protein so you’re left feeling full. There aren’t too many CPKs here on the east coast, so I usually stop for lunch when I see them. I was seriously craving CPK when I decided to make this salad over the weekend. I changed some things up, and skipped the lettuce for this version. Instead, I made a chopped salad with only the good stuff! Chickpeas, cucumbers, and cherry tomatoes make up the bulk to the salad. Avocado and goat cheese give it extra protein, and fresh basil gives it that little something that I love about CPK’s salad. This salad is a great entree for lunch or dinner during the summer, when hot and heavy foods just won’t cut it!
Ingredients:
1 can of chickpeas, rinsed and drained
1 English cucumber, cut into quarters lengthwise and sliced
1 pint cherry tomatoes, halved
1 avocado, cut into bite-sized pieces
3 oz of goat cheese, roughly chopped
⅓ cup fresh basil, chiffonade
For the Dressing:
⅛ cup vegetable oil
⅛ cup red wine vinegar
½ tsp dried oregano
1 tsp Dijon mustard
1 tsp fresh garlic, minced
2 tsp fresh shallot, minced
Salt and pepper to taste
Directions:
1. Make the dressing by whisking all of the ingredients together except for the olive oil. Add the oil in a steady stream, whisking as you add to combine. Season the dressing to taste with salt and pepper.
2. Make the salad by gently combining all of the ingredients in a large bowl and tossing with the dressing until evenly coated.
Cooking In Red Socks 