Chickpea Salad Bowl with Dilly Croutons
This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love.
Ingredients
- 2 cups sourdough bread cubes
- 2 tablespoons olive oil
- 1 teaspoon dill weed
- kosher salt and pepper
- 5 ounces mixed greens, arugula, spinach, spring mix, etc
- 1 15 ounce can chickpeas, drained and rinsed
- 1 ½ cups cherry tomatoes, chopped
- 1 cup chopped cucumbers
- 1 avocado, chopped
- ⅓ cup crumbled feta cheese
- ¼ cup chopped herbs, like parsley and chives
red wine vinaigrette
- ¼ cup red wine vinegar
- 1 garlic clove, minced
- 1 tablespoons sugar
- ½ teaspoon oregano
- kosher salt and pepper
- ½ cup olive oil
Instructions
- Preheat the oven to 400 degrees F. Spread the bread cubes on a baking sheet. Drizzle with the olive oil and toss well. Sprinkle all over with the dill and a big pinch of salt. Toss until combined. Bake for 12 to 15 minutes, or until golden and crunchy.
- Add the greens to a large bowl. Season with a pinch of salt and pepper. Top with the chickpeas, tomatoes, cucumbers, avocado and feta. Add the parsley and chives. Add on some of the croutons. Drizzle with the dressing and toss. Enjoy!
- red wine vinaigrette
- Whisk together the vinegar, garlic, sugar, oregano and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Use on the salad! This stays great in the fridge for a few days in a sealed container. Just whisk or shake before using.
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