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.