Homemade Roasted Chickpea, Avocado and Cucumber Salad
- Yield 4
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
Homemade Roasted Chickpea, Avocado and Cucumber Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch roasted chickpeas
- 10 ounces Romaine or little gem lettuce, chopped into bite-sized pieces
- 6 ounces mini cucumbers (or half of an English cucumber), sliced into bite-sized pieces
- 4 ounces crumbled feta cheese
- 1 large avocado, diced
- half of a small red onion, very thinly sliced
- 1/2 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1 large garlic clove, pressed or minced
Method
Make the vinaigrette. Beat all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
Turn the salad. Mix half of the chickpeas, lettuce, cucumbers, feta, avocado, red onion, mint and dill in a large mixing bowl. Spoon evenly with the prepared vinaigrette and gently toss until combined.
Plate Plate while it is hot, garnished with the remaining crispy chickpeas, and enjoy!
