Instructions
- In the bottom of a large bowl, whisk together lemon zest and juice, oil, dill, mustard, salt, and pepper. Add chickpeas, cucumber, and tomatoes and toss well to combine. Cover and refrigerate until ready to serve.
- Divide salad between 2 bowls, topping each with half the avocado and a scattering of microgreens or baby lettuce and a sprinkling of salt, if desired.
Notes
The flavors of this salad can mellow out a bit in the refrigerator - feel free to add another sprinkle of salt right before serving to boost it back up.
Nutrition information
Nutrition Facts
Quick Chickpea Salad with Lemon-Dill Vinaigrette
Amount per Serving
Calories
685
% Daily Value*
Fat
35
g
54
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
22
g
Sodium
402
mg
17
%
Potassium
1518
mg
43
%
Carbohydrates
78
g
26
%
Fiber
25
g
104
%
Sugar
16
g
18
%
Protein
23
g
46
%
Vitamin A
903
IU
18
%
Vitamin C
29
mg
35
%
Calcium
157
mg
16
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
