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 1/2 lemon.
Servings 1 salad


  • 1 cup canned chickpeas drained and rinsed
  • 2 tablespoons lemon-flavored olive oil or regular olive oil with the zest and juice of 1/2 lemon
  • 1 tablespoon dried dill
  • 1/2 clove garlic pressed
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups chopped lettuce like red leaf or romaine
  • 1/2 cucumber peeled and sliced
  • Handful of cherry tomatoes sliced
  • 1/2 avocado cut into chunks
  • Sliced shallot or red onion
  • Feta cheese
  • Fresh basil leaves


  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.