Chickpea, Date and Avocado Salad with Za’atar Vinaigrette
Total Time
25 mins
Prep Time
25 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(1)
Ingredients
3 to 4 servings
- 12 ounces Romaine, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 ounces crumbled feta cheese (optional)
- 1 cup chopped fresh mint leaves
- ½ cup roasted pepitas
- 3 medjool dates, pitted and diced
- 1 avocado, quartered
- 1 small shallot, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons za’atar seasoning
- 1 teaspoon Dijon mustard
- fine sea salt and freshly-ground black pepper
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Preparation
Step 1
Make the dressing. Combine all ingredients in a jar. Seal and shake vigorously for 10 seconds or until emulsified.
Step 2
Toss the salad. Combine all of the salad ingredients in a large mixing bowl and drizzle evenly with the vinaigrette. Gently toss until evenly combined.
Step 3
Serve. Serve immediately and enjoy!
Step 4
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Chef's notes
Feel free to substitute white raisins or chopped dried apricots if dates are unavailable.
Add cooked chicken, steak, bacon, shrimp, or salmon to the salad for extra protein.
Add more fresh herbs like basil, chives, cilantro, dill, or parsley.
Incorporate extra veggies such as fresh bell pepper, carrots, cucumber, red onion, or tomatoes.
Add some chopped fruit like mango, oranges, peaches, or pomegranate arils.
