Early Spring Salad with Roasted Chickpeas
While spring may not be in full force everywhere, an Early Spring Salad with Roasted Chickpeas will be a welcome alternative to comfort food, at least for me and I hope for you as well. Featuring ingredients that even late blooming spring lovers will like: avocado, butter lettuce, tomato, cucumber, mozzarella and crispy chickpeas.
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Servings: 2 people
Ingredients
- 2 avocados cubed or sliced
- 1 head butter lettuce Boston lettuce
- 8 ounces tomatoes quartered, diced or sliced
- 8 ounces mozzarella pearl or chopped
- 1/2 English cucumber slices or diced
- salt & pepper
Basil Vinaigrette
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons basil leave cut in chiffonade or chopped
- salt & pepper
Over Roasted Chickpeas - See recipe in blog
Instructions
- Mix the avocado, lettuce, tomato, mozzarella and English cucumber gently.
- Make the vinaigrette by mixing the olive oil and vinegar and add the chopped basil.
- Mix salad and vinaigrette and serve salad.
- Serve the roasted chickpeas separately. This way each person can add as many as they like and eat the left-overs as a snack. NOTE 1
Notes
- If you add the roasted chickpeas early in the salad, they will lose their crunchiness. You can also opt for not roasting the chickpeas and add them after draining and rinsing from the can. If you like the roasted chickpeas, please click this link
Nutrition
Calories: 1426kcal | Carbohydrates: 29g | Protein: 32g | Fat: 136g | Saturated Fat: 30g | Polyunsaturated Fat: 13g | Sodium: 740mg | Fiber: 16g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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