Servings: 2–3
Prep time: 15 minutes
Ingredients
For the Salad
- 1 small head romaine lettuce, chopped
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup cooked chickpeas, drained and rinsed
- 2 tbsp roasted pumpkin seeds
- 1–2 tbsp fresh parsley, finely chopped
- Freshly cracked black pepper
- 1 lemon wedge
For the Creamy Avocado Garlic Dressing
- 1 ripe avocado
- 1 garlic clove
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 3–4 tbsp water
- 1 tbsp Greek yogurt — optional
- 1/4 tsp salt
- A pinch of black pepper
Step 1 — Prepare the Vegetables
Wash the romaine lettuce, cucumber, cherry tomatoes, and parsley thoroughly.
Dry the vegetables well so the creamy dressing sticks to them instead of becoming watery.
Chop the romaine into bite-sized pieces, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
If using canned chickpeas, drain and rinse them well, then allow them to dry.
Step 2 — Make the Avocado Garlic Dressing
Add the following ingredients to a blender:
Avocado → garlic → lemon juice → olive oil → Greek yogurt → salt → black pepper → 3 tablespoons water.
Blend until completely smooth, pale green, thick, and creamy.
If the dressing is too thick, add more water 1 tablespoon at a time until it reaches a pourable consistency.
Taste and adjust with extra lemon juice, salt, or pepper if needed.
Step 3 — Assemble the Salad
Add the following to a large salad bowl:
- Romaine lettuce
- Cucumber
- Cherry tomatoes
- Red onion
- Chickpeas
Gently toss once or twice to distribute the ingredients evenly.
Step 4 — Add the Dressing
Pour about 1/2 to 3/4 cup of the creamy avocado garlic dressing over the salad.
Using two salad spoons, gently toss from the bottom upward until the vegetables and chickpeas are evenly coated.
Avoid overmixing so the lettuce stays crisp and the tomatoes do not become crushed.
Step 5 — Finish and Serve
Sprinkle the salad with:
- 2 tbsp roasted pumpkin seeds
- Chopped fresh parsley
- Freshly cracked black pepper
Finish with a squeeze of fresh lemon juice.
Serve immediately while the vegetables are still fresh, crisp, and crunchy.
Tips
For the creamiest dressing, use a soft, fully ripe avocado.
For a lighter dressing, add a little more lemon juice or water. For an extra creamy version, add another spoonful of Greek yogurt.
You can also add grilled chicken, boiled eggs, quinoa, or tuna to turn this salad into a more filling meal.
Storage: Keep leftover avocado dressing in an airtight container in the refrigerator for about 1–2 days. Store the dressing separately from the vegetables and toss just before serving for the best texture.
