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Chickpea date and avocado salad in bowls
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5 from 6 votes

Chickpea, Date and Avocado Salad with Za'atar Vinaigrette

This vibrant green salad is loaded up with chickpeas, dates, avocado, loads of fresh mint, and tossed with a lemony za'atar shallot vinaigrette.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: bean, easter, gluten free, vegan, vegetarian
Servings: 3 to 4 servings
Author: Ali

Ingredients

Salad Ingredients:

  • 12 ounces Romaine chopped
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 3 ounces crumbled feta cheese (optional)
  • 1 cup chopped fresh mint leaves
  • ½ cup roasted pepitas
  • 3 medjool dates pitted and diced
  • 1 avocado quartered

Za'atar Shallot Vinaigrette Ingredients:

  • 1 small shallot finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons za’atar seasoning
  • 1 teaspoon Dijon mustard
  • fine sea salt and freshly-ground black pepper

Instructions

  • Make the dressing. Combine all ingredients in a jar. Seal and shake vigorously for 10 seconds or until emulsified.
  • Toss the salad. Combine all of the salad ingredients in a large mixing bowl and drizzle evenly with the vinaigrette. Gently toss until evenly combined.
  • Serve. Serve immediately and enjoy!