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The salad is served on a plate.

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

  1. In a large serving bowl, combine greens, chickpeas, avocado, cucumber, onion, tomatoes and mozzarella.
  2. In a separate mixing bowl, create the dressing. Whisk together the oil, lemon juice and oregano.
  3. Salt and pepper to taste. Serve.

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.