Avocado and Chickpea Salad with Spring Greens and Fresh Mozzarella
This deliciously simple salad combines creamy avocado and nutty chickpeas with greens and fresh veggies for a colorful protein-packed lunch. The buttery, milky mozzarella and the easy avocado oil dressing takes its flavor to the next level.
INGREDIENTS
- 12 ounces spring greens or greens of your choice
- 1 (14-ounce) can DeLallo Imported Chickpeas, drained
- 2 avocados, diced
- 1 English cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 4 Roma tomatoes, diced
- 1 cup ciliegine mozzarella balls
- 2 tablespoons DeLallo Avocado Oil
- 2 tablespoon DeLallo Lemon Juice Slice
- 1 tablespoon dried oregano
- Salt and pepper to taste
DIRECTIONS
- In a large serving bowl, combine greens, chickpeas, avocado, cucumber, onion, tomatoes and mozzarella.
- In a separate mixing bowl, create the dressing. Whisk together the oil, lemon juice and oregano.
- Salt and pepper to taste. Serve.