There are all kinds of salads. Dinner salads. Main-meal chef salads. Caeser salads. Caprese salads. Fruit salads. Seafood cobb salads. A list of salads you may never have enough days to make. Holy crap, does the salad train ever end??
I for one hope not. Because I am a salad QUEEN!
Thanks tp growing up with my mom’s nightly dinnertime routine, dinner simply can’t start without a crunchy green salad to get it all started with. Mom, you raised these tastebuds right!!!
And for lunch? If you ask me my druthers between a salad, a sandwich, or a burger? I’ll take the salad every.single.time.
Why? Because they’re easy to pull together, super fresh and super delicious, and when you make ’em right like this baby here, they just taste so good. And, they’re perfectly primed to make you summer time swimsuit ready in no time.
And this salad is exactly one of those salads I have for lunch more often than not. It’s one of those that doesn’t take much planning and you can really just pull together depending on what’s in the fridge. In fact, that’s how this salad was born.
If you’ve heard anything about the Mediterranean Diet, you’d know that vegetables and good fats are at its core, with leafy greens, tomatoes, and cucumbers all playing a part and avocados taking center stage.
And I ask, when did avocaodos EVER not take center stage?
The Mediterranean diet, Weight Watchers, and so many more nutrition programs promote the obvious health benefits of proteins that come from fresh fish and protein-packed-veggie-sourced proteins like chickpeas, a staple ingredient in my lunch time salad routine.
That’s why this salad has been—and still is—a staple in my lunch time routine.
And one of the reasons I love it so is there’s no dressing involved, just lemon-flavored olive oil (or olive oil with a squeeze of lemon) and an herby quick marination of the chickpeas with dried dill, garlic, the olive oil (and lemon) for some serious flavor.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Crunchy Green Salad with Dilly Chickpeas and Avocado
- 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
- 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.
More Salads That Make a Meal
- Citrus Shrimp and Avocado Salad (the best for using up leftovers from this shrimp recipe)
- Chicken Caesar Salad Recipe
- Autumn Cobb Salad
- Southwest BBQ Chicken Salad Recipe
- Chopped Mexican Kale Salad Recipe
- Avocado and Greek Yogurt Chicken Salad (perfect for using up this meal-prepped chicken)
- Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
- Outrageous Herbaceous Mediterranean Chickpea Salad
- 30 Days of Healthier Salads That Make a Meal
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Variety of cake
I believe they are all delicious!
What would the serving size be if this is one of your veggies with dinner and not a meal itself?
Ashley @ Foodie Crush
You should be able to get 6-8 here! Thanks Cindi!
Just gotta tell you, I made this salad last night and it was probably the best salad I’ve ever eaten! The sum is so much greater than the parts! I’m already craving it again for lunch today.
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This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Laura | Tutti Dolci
Loved seeing you make this salad in your stories! Looks so good!!!
Rusty H Briggs
Ooh la! This is my new favorite thing to eat. Heidi, thanks so, so much for this latest winner.
I’m a big fan of food blogs. I really enjoy “Cooking”
Made this for lunch today, very light and fresh- added salmon for some extra protein. It was really good.
This was so so good! Thank you!
Yahoo tech support
I wanted to taste something new. Then I searched your website and found a very tasty recipe and it is very good for my lunch. Spicey and healthy.
What is the nutritional value of this salad?
I am still working on the original WW points and can adjust my points with the calories, fat grams and fiber grams.
Thanks so much.
HI there Sherry, sorry but I don’t do WW points or nutritionals yet on the blog but hope to incorporate that into my blog redesign happening later this year.
and another benefit,there’s no bread needed, like in a sandwich common to these ingredients, so love these much better vegetable carbs that keep me from falling asleep 20 minutes late, thank you for this salad recipe!
This is perfect for my office lunch ! Thank you very much for such a refreshing idea !
Yum! Anyone interested in this stuff should definitely check out the book Everyday Roots. It teaches you how to replace all the toxic chemicals in your life with healthy organic alternatives. Its completely changed my life and how I feel everyday! :)
Heres a great review of everday roots: http://reggiesreview.weebly.com/everyday-roots-review.html
Keep up the great content!
Have now made this recipe multiple times. I adore it. Sometimes serve with Tortillas for a heavier meal. Have brought and used for dinner parties.
Dill dressing is brilliant. Subtle taste. Thanks for sharing!