Go Back

Mediterranean Wedge Salad with Chickpea Vinaigrette

Foodie Loves Fitness
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 2 -4

Ingredients
  

  • 1 large head of iceberg lettuce
  • 1 medium vine ripe tomato
  • 1/2 cup crumbled feta cheese
  • 2 oz avocado
  • 1/4 cup toasted slivered almonds
  • 1 large stalk of green onion
  • 1/2 large cucumber peeled

For the dressing:

  • 1/2 cup canned chickpeas drained and rinsed
  • 1 TSP dijon mustard
  • 1 TBSP sherry vinegar
  • 3 TBSP extra virgin olive oil
  • 2 TBSP water
  • Juice from 1/4 medium lemon around 2 TSPs
  • 1/4 TSP sea salt
  • 1/8 TSP black pepper

Instructions
 

  • Quarter the iceberg head. Chop the tomato, avocado, green onion and cucumber.
  • Place the lettuce on 2-4 plates, depending on if you're serving as a smaller appetizer dish or as the main entree. Arrange the tomato, feta, avocado, almonds, green onion and cucumber evenly on each dish.
  • To make the dressing: Place all ingredients in a food processor and pulse until smooth. Add another TBSP of water if necessary to adjust to the desired consistency. Spoon dressing onto each iceberg wedge, coat evenly. Serve with pita wedges, fresh bread, or whatever your heart desires.
Tried this recipe?Let us know how it was!