SALAD INGREDIENTS
Here are a few quick notes about the ingredients you will need to make this green salad:
- Romaine: I love the crispy crunch and sturdy texture of Romaine lettuce in this salad, but feel free to use any variety of salad greens that you happen to have on hand.
- Avocado: Ripe avocado adds a delicious touch of buttery creaminess. Feel free to dice, slice or cut into wedges.
- Chickpeas: Protein-packed chickpeas add a hearty and creamy texture to the salad. Feel free to add chickpeas directly from the can (rinsed and drained) or roast them if you would like some extra crunch.
- Dates: I absolutely love the rich, caramel sweetness that chopped Medjool dates bring to this salad. But if dates are unavailable, white raisins or chopped dried apricots would be a great substitute.
- Mint: Please don’t be shy with the fresh mint in this salad. I recommend adding in at least a cup of chopped fresh mint, which really brightens and freshens up each bite.
- Pepitas: Crunchy pepitas (pumpkin seeds) play well here with the other flavors and add another round of protein! If you don’t love pepitas, toasted walnuts, sliced almonds, or sunflower seeds would all be great alternatives.
- Feta or halloumi cheese (optional): If you would like to add in some extra cheese, crumbled feta or grilled halloumi would both be delicious in this salad.
- Za’atar shallot vinaigrette: I added a few teaspoons of Everything Za'atar to my favorite lemony shallot vinaigrette for this salad, which is easy to make with shallot, olive oil, lemon juice, Dijon mustard, salt and pepper. Feel free to also sprinkle some extra za’atar on the salad just before serving.