Crunchy Green Salad with Dilly Chickpeas and Avocado
I use a lemon-infused olive oil for the dressing on this salad, or instead, you can use extra-virgin olive oil with the juice of ½ lemon.
Servings 1 salad
Ingredients
- 1 cup canned chickpeas drained and rinsed
- 2 tablespoons lemon-flavored olive oil or regular olive oil with the zest and juice of ½ lemon
- 1 tablespoon dried dill
- ½ clove garlic pressed
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 3 cups chopped lettuce like red leaf or romaine
- ½ cucumber peeled and sliced
- Handful of cherry tomatoes sliced
- ½ avocado cut into chunks
- Sliced shallot or red onion
- Feta cheese
- Fresh basil leaves
Instructions
- In a small bowl, mix the chickpeas with the olive oil, dried dill, garlic, and kosher salt and pepper, adjust the seasonings to taste, and set aside.
- In a serving bowl, layer the lettuce, chickpeas, tomato, cucumber, avocado, shallot, and feta cheese. Drizzle with more lemon flavored olive oil and season with more salt and pepper and a few torn fresh basil leave and enjoy.