Roasted Chickpea Salad

Ingredients

• 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

Steps

1. 1

   Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.

2. 2

   Combine half of the chickpeas, lettuce, cucumbers, feta, avocado, red onion, mint and dill in a large mixing bowl. Drizzle evenly with the prepared vinaigrette and gently toss until combined.

3. 3

   Serve. Serve immediately, garnished with the remaining crispy chickpeas, and enjoy!