Balsamic Chickpea Avocado feta salad

By dhoffmanlatter

Ingredients

• Salad:
• 4 cups shredded romaine (or cobb) lettuce
• 1 x 14 oz | 400 g can chickpeas, rinsed and drained
• 14 oz | 400 g grape tomatoes, halved (or cherry tomatoes)
• 3.5 oz | 100 g reduced fat feta cheese
• 2 hass avocados, pitted, and chopped
• Salt and black pepper, to taste
• Dressing:
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Preparation

Step 1

In a medium bowl, combine salad ingredients. Set aside.
Whisk the dressing ingredients together in a serving jug.
Pour the dressing over the salad; season with salt and pepper to taste. Serve.