See more
Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

School Garden Salad with Chickpeas and Avocado

Time 20 minutes. Eating salad is lots more fun when you get to pick your own toppings. The recipe is adapted from Berkeley Unified School District's 2008–2009 school menu calendar (lunchlessons.org).

Sunset SEPTEMBER 2008

  • Yield: Serves 6


  • Dressing
  • 1/4 cup unfiltered apple juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons rice vinegar
  • 1/4 to 1/2 tsp. minced garlic
  • Salad
  • 2 qts. very lightly packed torn pieces mixed lettuces and baby greens
  • 1 large carrot, shredded
  • 4 or 5 radishes, thinly sliced
  • 1 cup canned chickpeas (garbanzos)
  • 1/4 cup sunflower seeds, toasted
  • 1 firm-ripe avocado, cut in chunks


1. Make dressing: In a container with a lid, shake all dressing ingredients until blended.

2. Make salad: Put lettuces, carrot, and radishes in a large bowl. Put remaining ingredients in small bowls. Combine lettuce mixture with half the dressing.

3. Spoon greens onto plates and let each person add toppings and remaining dressing to taste.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 58%
  • Protein: 5.4g
  • Fat: 12g
  • Saturated fat: 1.7g
  • Carbohydrate: 16g
  • Fiber: 3.9g
  • Sodium: 249mg
  • Cholesterol: 0.0mg

Go to full version of

School Garden Salad with Chickpeas and Avocado recipe