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.
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:
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!
