Roasted Chickpea, Avocado and Cucumber Salad

gimmesomeoven.com

voyagingmoon

subheading: 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

½ cup fresh mint leaves, roughly chopped

¼ cup fresh dill, roughly chopped

subheading: VINAIGRETTE INGREDIENTS:

⅓ cup olive oil

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon sea salt

½ teaspoon freshly-ground black pepper

1 large garlic clove, pressed or minced

Directions at gimmesomeoven.com

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