Mixed Green and Chickpea Salad with Dijon-Tarragon Vinaigrette

by Joanna

How many of you LOVE salads?  A good handful, I would suppose, but probably not the majority.  When I talk to people about eating more salads, they usually say that they struggle with eating them because they are boring: iceberg lettuce, shredded cheese, shredded carrots, bacon bits, croutons, and ranch dressing.  Well, yes, that is super boring!  Iceberg is ok, but there are so many other greens that are more flavorful and nutritious.  Try adding hearty toppings like grilled chicken, beans, or salmon!  Fruit is great with salads in the summer, too.  Try strawberries, mango, mandarin oranges, or blueberries.  Just be careful about the dressings you choose.  If you are eating a salad for less calories, drowning it in ranch, or other creamy dressings will negate the point as they are generally high calorie.

Here is a great Weight Watchers salad to try this week:

Mixed Green and Chickpea Salad with Dijon-Tarragon Vinaigrette


  • 10 oz fresh mixed baby greens
  • 15 1/2 oz can chickpeas, rinsed and drained
  • 10 medium fresh cherry tomatoes, halved
  • 1/2 cup uncooked onion, red, diced
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp fresh tarragon, minced
  • 1 Tbsp Dijon mustard
  • 2 clove(s), medium garlic clove, minced
  • 1/2 tsp olive oil
  • 1/4 tsp table salt
  • 1/8 tsp black pepper


In a large bowl, combine greens, beans, tomatoes and onion.

In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad and toss well before serving. Yields about 2 1/2 cups per serving.

And if you’re wondering, YES, I still have my Aerogarden, and it’s been growing cherry tomatoes for over 200 days and still going strong!


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