2 tbsp honey
2 whole grain naan
¼ cup shredded parmesan cheese
2 tbsp shredded parmesan cheese
⅛ small red onion, thinly sliced
4 cups lightly packed spring mix
1 cup halved cherry tomatoes
½ cup drained and rinsed reduced sodium chickpeas
2 tbsp olive oil balsamic vinaigrette
1
Prepare outdoor grill for direct grilling over medium heat.
2
In small bowl, stir honey and 2 tablespoons water. Brush tops of naan with honey mixture; sprinkle with ¼ cup cheese.
3
Place naan on hot grill rack; cover and cook 4 minutes or until naan is toasted and cheese melts. Cut each naan into 4 wedges.
4
In large bowl, toss onion, spring mix, tomatoes, chickpeas, vinaigrette and cracked black pepper to taste; top naan with spring mix mixture and sprinkle with remaining 2 tablespoons cheese.
Make it a Meal: Serve with sautéed lemony broccoli rabe and garlic sprinkled with
crushed red pepper.
Dietitian Tip: Pump up the protein with some grilled chicken.
Ingredients
2 tbsp honey
2 whole grain naan
¼ cup shredded parmesan cheese
2 tbsp shredded parmesan cheese
⅛ small red onion, thinly sliced
4 cups lightly packed spring mix
1 cup halved cherry tomatoes
½ cup drained and rinsed reduced sodium chickpeas
2 tbsp olive oil balsamic vinaigrette