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.
Prep Time10 minutesmins
Cook Time1 minutemin
Servings: 2people
Author: Marinka
Ingredients
2avocadoscubed or sliced
1headbutter lettuceBoston lettuce
8ouncestomatoesquartered, diced or sliced
8 ouncesmozzarellapearl or chopped
1/2English cucumberslices or diced
salt & pepper
Basil Vinaigrette
3/4cupolive oil
1/4cupwhite wine vinegar
2tablespoonsbasil leavecut 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