Chickpea Avocado Salad
Serves 4
10 mins prep
10 mins cook
20 mins total
This easy chickpea avocado salad is creamy, fresh and crunchy with romaine, feta and homemade pita chips tossed in white wine vinaigrette.
For pita chips
For vinaigrette
For salad
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Preheat the oven to 400 degrees F.
On a baking sheet, toss the pita with 1 tablespoon olive oil. Spread them across the pan sprinkle with sumac.
Bake the pita until golden brown and crisp, about 8-10 minutes. Transfer to a plate to cool while you make the rest of the salad.
For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, white wine vinegar and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the chickpeas, avocados, romaine, red onions, feta and parsley in a large bowl.
Toss the salad with half the vinaigrette.
Fold in the pita chips, adding more vinaigrette as desired.
