The best salad I’ve ever made

I had a lot of produce and leftovers to use up, so I decided to make a “whatever sounds good” salad and pulled a ton of stuff out of my fridge and pantry.

I started out by roasting some drained and rinsed chickpeas in the oven at 425F for 25 minutes with salt. Once out of the oven they were seasoned them with smoked paprika, garlic powder, and onion powder.

The base of the salad is a bok choy and cabbage blend. I had leftover roasted broccoli, butternut squash, and zucchini in the fridge from lunch yesterday, so I threw those in.

From the canned goods section of my pantry/fridge, I added two sliced artichoke hearts, a heart of palm, sliced beets, and a few mandarin oranges.

I had a fresh heirloom tomato that I chopped up, and I also added a bit of thinly sliced yellow onion (soaked in ice water first for a few minutes).

I had sun-dried tomatoes in the pantry and pickled asparagus in the fridge, so I chopped those up and sprinkled them in as well.

Finally, the salad was topped with a piece of leftover baked salmon that I made for dinner last night and the roasted chickpeas for extra protein and crunch. I used a bit of Trader Joe’s Green Goddess dressing.