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Today I am sharing a lunch favorite of mine: Vegetarian Chopped Salad.
I am not Vegetarian, but I do eat meatless meals from time to time. We try to buy the best quality organic meats we can afford. But working in some meatless meals is a great way to mix things up, plus make the best use of our grocery dollars.
This salad includes eggs, chickpeas and goat cheese to amp up the protein content. And it is topped with my all-time favorite salad dressing – my homemade balsamic vinaigrette.
I also do Weight Watchers online, so I am always on the lookout for low point meals that are tasty and filling. At 8 PointsPlus per serving on Weight Watchers, it is a great points bargain in my opinion.
Vegetarian Chopped Salad Recipe
I did not measure out the veggies since veggies are “free” (i.e. zero PointsPlus) on Weight Watchers. But the measurements below are pretty close.
I did carefully measure out the chickpeas (2pp), dressing (1pp) and goat cheese (3pp). Eggs (2pp) – well that was easy since I used one whole hard-boiled egg.
Vegetarian Chopped Salad with Chickpeas and Egg
This vegetarian chopped salad is simple, filling and delicious.
- 3 cups mixed baby greens
- 1/3 cup diced cucumber
- 1/3 cup diced fresh tomatoes
- 1/3 cup diced fresh mushrooms
- 1 ounce goat cheese 28 grams
- 1 hardboiled egg
- 1/2 cup chickpeas/ garbanzo beans
- 1 serving of my homemade balsamic vinaigrette dressing
Pile the greens on a plate.
Line up each ingredient in a row.
Top with my homemade balsamic vinaigrette dressing
8 PointsPlus on Weight Watchers per serving.
Side note – I am loving all of my new photography technology! These images were shot with my Nikon D3100 DSLR camera. But what I think makes the difference is the prime lens I just bought – Nikon 50mm f/1.8G AF-S NIKKOR FX Lens. I swear it makes everything look so pretty! No wonder people call this lens the “nifty fifty.”
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