Chopped Salad with Feta & Crunchy Chickpeas
Chopped Salad with Feta & Crunchy Chickpeas is filled cucumbers, radish, avocado, herbs, and fennel and tossed in a tangy lemon vinaigrette.
Servings: 8 people
Ingredients
For the salad:
- 6-8 oz. baby lettuce greens thinly chopped
- 1 small fennel bulb outer layer discarded, fronds reserved
- ½ large English cucumber thinly sliced
- fresh basil leaves thinly sliced
- fresh mint leaves thinly sliced
- 1 avocado small pieces
- 3 radishes thinly sliced
- 7 oz. sugar snap peas thinly sliced on a bias
- 7 oz feta cheese crumbled
- 1 crunchy chickpeas recipe see attached recipe in notes
For the dressing:
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 6 tablespoons extra virgin olive oil
- 3 teaspoons honey
- good pinch Kosher salt
- 3 few cracks freshly ground black pepper
Instructions
- Combine all dressing ingredients in a jar with a tight fitting lid and shake well until emulsified. Set aside.
- In a very large bowl, combine all salad ingredients except for the crunchy chickpeas and toss well to combine.
- Right before serving, toss the crunchy chickpeas through the salad. Pour the dressing over the salad and toss for one minute until the dressing has worked its way through the salad.
- Serve immediately.
Notes
Note: Once this salad is dressed and the chickpeas are added, I do not recommend storing it in the fridge as the chickpeas will soften once they are exposed to the moisture of the salad.
Here is the recipe for the Crunchy Roasted Chickpeas