Three Greens Salad
A vibrant and fresh three greens salad featuring arugula, radicchio, and Belgian endive, tossed with chickpeas and dressed with balsamic vinaigrette. Topped with shaved Parmigiano Reggiano and parsley, this dish offers a delightful mix of bitter, sweet, and savory flavors, perfect for a light lunch or side.
Ingredients
- 3 1/2 cups uncooked pasta
- 4 cups trimmed arugula ⓘ
- 2 cups thinly sliced radicchio ⓘ
- 2 medium heads Belgian endive ⓘ
- 1 (19 oz.) can chickpeas ⓘ
- 6 tablespoons balsamic vinegar ⓘ
- 1/4 cup low-salt chicken broth ⓘ
- 2 tablespoons virgin olive oil ⓘ
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 ounces shaved Parmigiano Reggiano cheese ⓘ
Instructions
- Combine the arugula, radicchio, Belgian endive, chickpeas, and pasta in a large bowl; toss well.
- In a small bowl, whisk together balsamic vinegar, chicken broth, and olive oil until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with chopped parsley and shaved Parmigiano Reggiano cheese before serving.
Tips & Substitutions
To enhance the flavor, consider adding toasted nuts like pine nuts or walnuts for a crunchy texture. If you want a vegetarian option, substitute chickpeas with white beans or edamame. For a lighter dressing, use lemon juice instead of balsamic vinegar. Feel free to add seasonal vegetables such as bell peppers or cucumbers to the salad for extra freshness.
Serving Suggestions
This salad is perfect as a light lunch or as a side dish at dinner. It pairs beautifully with Mediterranean Chicken or Lemon Herb Chicken for a satisfying meal. Serve it alongside grilled vegetables or crusty bread to complement the fresh flavors of the salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the dressing, so consider adding a splash of olive oil or broth when serving leftovers to revive the flavors. Avoid freezing, as the texture of the greens will suffer.
Nutrition & Diet Analysis (per serving)
Each serving of Three Greens Salad contains roughly 891 calories, with 6g protein, 17g carbohydrates, and 91g fat. It is an excellent source of vitamin A (30% of the Daily Value), vitamin C (28% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of iron and calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to add the dressing just before serving to keep the greens crisp. If you need to prepare it the night before, store the dressing separately and combine just before serving.
What can I use instead of chickpeas?
If you're looking for a different protein source, consider using canned white beans, lentils, or even diced grilled chicken for added flavor. Each option will change the taste slightly but will still complement the greens well.
Is there a gluten-free version of this salad?
Absolutely! Simply substitute the uncooked pasta with gluten-free pasta or omit it entirely for a low-carb option. You can increase the amount of chickpeas or add quinoa for a heartier feel while keeping it gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).