Courtesy of Family Features

With spring and warmer weather comes salad season, with refreshing meals centered around tasty greens, juicy tomatoes, and crave-worthy dressings that give salads an update.

Total time: 15 minutes, Servings: 4


1          cup fresh cilantro

2/3       cup fresh parsley

2          tablespoons dried oregano

2          garlic cloves, minced

¼         cup red wine vinegar

2/3       cup olive oil

½         teaspoon salt

½         teaspoon pepper

1          can (14 ½ ounces) chickpeas, drained

¼         teaspoon crushed red pepper flakes

1          bag Fresh Express Baby Kale Mix

1          cup NatureSweet Cherubs Tomatoes, diced

1          medium avocado, diced

4          tablespoons Avocado Ranch Dressing


  • In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
  • Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
  • Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Find more ways to create easy yet delicious salads at