Chickpea and Lentil Salad with Shallot White Wine Vinaigrette

By raegrifftie

Ingredients

• 1/4 cup minced shallot
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar, plus more as desired
• 1/2 teaspoon stone-ground mustard
• 1/2 teaspoon honey or maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large avocado
• Juice of 1 lemon
• 1 1/2 cups cooked, rinsed, and drained chickpeas
• 3/4 cup cooked, rinsed, and drained French lentils
• 1/4 cup sliced Kalamata olives
• 3 to 4 ounces sheep's milk feta cheese
• 2 to 3 handfuls zesty baby greens
• Salt and pepper, to taste

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Place all of the dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste for acidity and add more vinegar as desired.

In a large mixing bowl, combine all of the salad ingredients together. Pour about half the dressing overtop and toss to thoroughly coat. Add more as desired, or reserve the rest for another salad.

Top with additional salt and pepper, to taste. Serve immediately.