Avocado, Chickpea and Feta Salad

Here's an easy dish to enjoy on a warm summer day when you need to be filled up but not left feeling heavy afterward. With the addition of avocados and chickpeas, this salad is protein packed!

Avocado, Chickpea, and Feta Salad

This is would work wonderfully as a side salad for four people or a large salad for two.

2 Tbsp Lemon Juice

1 Clove Garlic, grated on Microplane grater

1/4 cup (55 g) Olive Oil

1 tsp Dijon Mustard

2 Tbsp Fresh Chopped Dill

Pinch of Freshly Grated Pepper

1/8 tsp Sea Salt

2 Heads Hearts of Romaine Lettuce

2 Avocados

1 Box ( 380 g/230 g) Chickpeas

1/2 cup (75 g) Feta Cheese, crumbled

2 tsp Lemon Zest

The vinaigrette:

In a small sealable container, combine the grated garlic and lemon juice and let stand a few minutes. (The acid helps to "cook" the garlic)

Add the olive oil, mustard, dill, pepper and salt, close the lid and give a good shake until well combined. Set aside.

Assembly:

On a serving plate, place the hearts of romaine in a single layer, next add the avocados, chickpeas, feta, lemon zest and drizzle with the vinaigrette. Repeat this process until complete.

Enjoy!