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Avocado, Chickpea, and Radish Salad

Time: 10 minutes
Servings: 4 servings

Ingredients

For the dressing

  • ¼ C Olive Oil
  • 2 T Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 T Maple Syrup
  • ¼ tsp Ground Cumin
  • ½ Clove Garlic, minced
  • Salt & Pepper, to taste

 

For the salad

  • 1 15 oz Can Chickpeas, rinsed & drained
  • 8 oz Radishes, cut in half & thinly sliced
  • 2 C Baby Arugula
  • 1 Large Avocado, seeded & diced
  • 2 Small Leek, white & light green parts only, halved & thinly sliced
  • ½ C Feta Cheese, crumbled
Avocado Chickpea Radish Salad

Instructions 

  1. Combine the olive oil, lemon juice, Dijon mustard, maple syrup, cumin and garlic in a small jar with a lid. Secure the lid and shake until everything is well blended. Taste the mixture and adjust the seasoning with salt and pepper to your preference. Set aside. 
  2. Add the chickpeas, radishes, arugula, avocado, leek, and feta to a large bowl and mix them together. Pour in the dressing and toss everything to coat. 
  3. Serve immediately.   

 

Go Rogue by adding English Cucumbers and Cherry Tomatoes

Want The Rogue Chef to make this delicious meal for you? Contact us at www.TheRogueChef.com.

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