Chickpea and Summer Vegetable Salad with Yogurt Honey Mustard Dressing

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  • 6 cups Taylor Farms Organic Baby Spring Mix
  • (15-ounce) can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved lengthwise
  • 1/2 yellow bell pepper, cut into thin strips (about 1/2 cup)
  • 1/4 cup thinly sliced red onion


  • 1/2 cup Stonyfield Organic Smooth & Creamy Fat Free Plain Yogurt
  • 2 tablespoons whole grain or stone-ground mustard
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder Chickpea and Summer Vegetable Salad Ingredients


  1. Combine the yogurt, mustard, honey, lemon juice, and garlic powder in a small bowl and mix until smooth.
  2. Divide the baby spring mix between two plates. Top with the chickpeas, tomatoes, bell pepper, and onion. Drizzle with the prepared Yogurt Honey Mustard Dressing.
  3. Serve and enjoy!


Recipe courtesy of Tangled up in Food.