Chickpea, Date and Avocado Salad with Za'atar Vinaigrette

Ingredients

• 12 ounces Romaine, chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 ounces crumbled feta cheese (optional)
• 1 cup chopped fresh mint leaves
• ½ cup roasted pepitas
• 3 medjool dates, pitted and diced
• 1 avocado, quartered
• 1 small shallot, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons za’atar seasoning
• 1 teaspoon Dijon mustard
• fine sea salt and freshly-ground black pepper

Steps

1. 1

   Combine all ingredients in a jar. Seal and shake vigorously for 10 seconds or until emulsified.

2. 2

   Combine all of the salad ingredients in a large mixing bowl and drizzle evenly with the vinaigrette. Gently toss until evenly combined.

3. 3

   Serve. Serve immediately and enjoy!