Serves Two
The Ingredients
Salad
2-3 cups baby romaine
1 cup of canned chickpeas drained
1 red pepper bell, medium diced
1 yellow bell pepper, medium diced
1/2 cup cherry tomatoes, halved
1/2 cucumber, chopped or sliced
6 green onions, sliced
1/2 cup feta cheese
1 avocado sliced
Basil Vinaigrette
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
The Instructions
Dressing: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve on the side for the salad.
Salad: Arrange the greens on on a large serving bowl. Place the other ingredients in groups on top of the greens. Serve with the Basil Vinaigrette served on the side