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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
Course: Salad , Lunch , Dinner , Others
Cuisine: American , Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.