Crunchy Green Salad with Dilly Chickpeas and Avocado
User Reviews
4.7
36 reviews
Excellent
Crunchy Green Salad with Dilly Chickpeas and Avocado
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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.
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Ingredients
- 1 cup chickpeas drained and rinsed, canned
- 2 tablespoons olive oil or regular olive oil with the zest and juice of ½ lemon, lemon-flavored
- 1 tablespoon dill dried
- ½ clove garlic pressed
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- 3 cups lettuce chopped, red leaf or romaine varieties
- ½ cucumber peeled and sliced
- cherry tomato sliced, handful
- ½ avocado cut into chunks
- onion sliced, or shallot
- feta cheese
- basil fresh 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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