Zesty Cucumber and Chickpea Salad

Description

This zesty salad makes a great side dish or dinner salad and is loaded with vitamins B, C, and K, as well as antioxidants and minerals like potassium, copper, phosphorous, and magnesium.

Ingredients

• 5 tbsp olive oil, divided
• 1 (15 oz) can organic chickpeas, drained
• 1 organic English cucumber, cubed
• 1 ripe large avocado or 2 small avocados, cubed
• 3-4 green onions, chopped
• 2-3 cups of Romaine leaves, chopped
• 4 oz crumbled feta cheese (optional)
• Zest of one lemon
• 1 tbsp. fresh lemon juice
• 1 clove garlic
• 1/4 cup whole-milk Greek yogurt or plain whole kefir
• 2 tbsp fresh dill, finely chopped
• 1 tsp pink Himalayan salt
• 1/4 tsp black pepper

To Serve

Instructions

1. To make the dressing, stir together the lemon zest, lemon juice, garlic, Greek yogurt, 3 tbsp olive oil, dill, salt, and pepper until well combined. Let it sit in fridge for 15-20 minutes to develop more flavor.
2. Heat 2 tbsp. olive oil in a medium skillet over medium-high heat. Gently pat chickpeas dry with a paper towel, then add them to the skillet. Cook, stirring often, until chickpeas begin to brown and crisp, about 5-7 minutes. Transfer chickpeas to a large bowl and let them cool for about 10 minutes.
3. Add the cucumber, Romaine, avocado, green onion, and feta cheese to a bowl. Drizzle with zesty dressing and toss to combine.
4. Serve immediately.
5. If you want to make in advance or have leftovers the next day, keep dressing and avocado separate until ready to serve.