Description
This vibrant Chickpea Salad Bowl combines fresh greens, creamy avocado, tangy feta, crisp cucumbers, and homemade dill croutons tossed in a zesty vinaigrette. It’s a refreshing and filling vegetarian meal perfect for lunch or a light dinner.
Ingredients
2 cups sourdough bread, cut into cubes
2 tablespoons olive oil (for croutons)
1 teaspoon dried dill weed
Kosher salt and black pepper, to taste
5 ounces mixed salad greens (arugula, spinach, or spring mix)
1 (15-ounce) can chickpeas, drained and rinsed
1½ cups cherry tomatoes, chopped
1 cup cucumber, chopped
1 avocado, diced
⅓ cup crumbled feta cheese
¼ cup chopped fresh herbs (such as parsley and chives)
Instructions
1. Preheat oven to 400°F. Spread bread cubes on a baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with dill, salt, and pepper. Bake for 12 to 15 minutes, or until golden brown and crisp. Set aside to cool.
2. In a small bowl, whisk together vinegar, garlic, sugar, oregano, salt, and pepper. Slowly whisk in olive oil until fully blended.
3. Place the mixed greens in a large bowl and lightly season with salt and pepper. Add chickpeas, tomatoes, cucumbers, avocado, and feta cheese. Sprinkle with chopped herbs.
4. Add some of the croutons over the top. Drizzle with the prepared vinaigrette and toss gently to combine. Serve immediately.
Notes
Use lemon juice as a substitute for vinegar for a citrusy twist.
Keep croutons and vinaigrette separate when storing to prevent sogginess.
Double the croutons and vinaigrette for meal prep throughout the week.