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.
1cupcanned chickpeasdrained and rinsed
2tablespoonslemon-flavored olive oilor regular olive oil with the zest and juice of 1/2 lemon
1/8teaspoonfreshly ground black pepper
3cupschopped lettuce like red leaf or romaine
1/2cucumberpeeled and sliced
Handful of cherry tomatoessliced
1/2avocadocut into chunks
Sliced shallot or red onion
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.
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