Nourishing Crunchy Salad

Packed with veggies, loaded with texture, and finished with a creamy-tangy yogurt dressing — this one's all about the crunch.

Ingredients

• ½ red onion, finely diced

• 4 carrots, peeled, quartered, and diced

• 4 cucumbers, peeled, quartered, and diced

• ½ cup feta, crumbled

• 1 bunch radishes, diced small

• 1 head romaine lettuce, chopped

• ½ cup garbanzo beans, rinsed and dried

For the Dressing

• ⅓ cup plain Greek yogurt

• 3 tablespoons white wine vinegar

• 4 tablespoons olive oil

• Pinch of sea salt

• Pinch of ground black pepper

Instructions

1. Assemble the Salad
   In a large bowl, combine the red onion, carrots, cucumbers, feta, radishes, romaine, and garbanzo beans. Toss gently to mix.

2. Make the Dressing
   In a jar with a tight-fitting lid, combine the yogurt, vinegar, olive oil, salt, and pepper. Shake well until smooth and emulsified. Store in the fridge for up to a week.

3. Serve
   Serve the salad with the dressing on the side so everyone can dress their own — and leftovers stay crisp.