Crunchy Green Salad with Dilly Chickpeas and Avocado
The ultimate refreshing meal for warm days, this Crunchy Green Salad with Dilly Chickpeas and Avocado combines vibrant greens with hearty chickpeas and creamy avocado. Bursting with flavor and easy to prepare, it’s perfect for lunch or dinner. Make it tonight!
Equipment
- Chef's Knife
- Mixing Bowl
- Peeler
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
- ? teaspoon kosher salt
- ? teaspoon freshly ground black pepper
- 3 cups chopped lettuce like red leaf or romaine
- ½ cumber cucumber peeled and sliced
- Handful cherry tomatoes sliced
- ½ avocado avocado cut into chunks
- sliced shallot or red onion
- feta cheese
- fresh basil leaves
Instructions
- 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 leaves and enjoy.
Notes
- Tip 1: Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to three days.
- Tip 2: While the salad is best enjoyed fresh, you can freeze components like chickpeas and avocado separately to preserve their quality.
- Tip 3: This salad pairs beautifully with grilled chicken or fish for a more filling meal.
- Tip 4: Feel free to add other vegetables such as bell peppers or radishes for a colorful twist.
- Tip 5: Experiment with different dressings, like a balsamic vinaigrette or a yogurt-based dressing, for added flavor.