Ingredients
For the salad:
- 1 head of romaine lettuce, chopped into bite-sized pieces
- 1 English cucumber, quartered lengthwise and sliced into half-inch pieces
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, cut into thin strips
- 1 bunch radishes, sliced thin
- 3 green onions, sliced thin (green parts only)
- 1/4 cup fresh mint leaves, chopped fine
- 1/4 cup fresh dill, chopped fine
- 1/2 cup quick-pickled red onions
- 1 cup pita chips, broken into rough pieces
For the cilantro avocado dressing:
- 1 large bunch cilantro, stems and all (about 2 cups packed)
- 1 large ripe avocado
- Juice of 2 limes (about 1/4 cup)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons water, plus more to thin if needed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the crispy chickpeas:
- 1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
Instructions
Make the crispy chickpeas:
- Preheat the oven to 375°F. Spread the chickpeas on a clean kitchen towel and pat them very dry — the drier they are, the crunchier they get. Toss them on a rimmed baking sheet with the olive oil, chili powder, and salt. Spread them into a single layer with plenty of space between them. Roast for 35 to 40 minutes, shaking the pan halfway through, until the chickpeas are deeply golden and you can hear them rattle when you shake the sheet. They should be crunchy all the way through, not just toasted on the outside. Let them cool completely on the pan — they crisp up even more as they cool.
Make the cilantro avocado dressing:
- While the chickpeas roast, add the cilantro, avocado, lime juice, garlic, olive oil, water, salt, and pepper to a blender. Blend on high for about 30 seconds until completely smooth and bright green — it should be the color of fresh grass. Taste it: you want a balance of creamy richness from the avocado, brightness from the lime, and a little bite from the raw garlic. Add more salt or another squeeze of lime if it needs it. If the dressing is too thick to pour, add another tablespoon of water and blend again. Transfer to a jar and refrigerate until you are ready to assemble.
Prep the vegetables:
- Chop the romaine, slice the cucumber, halve the tomatoes, cut the bell pepper into strips, and slice the radishes and green onions. Chop the mint and dill. Everything can be prepped up to a few hours ahead and stored in the fridge in separate containers or piled onto a sheet pan covered with a damp towel.
Assemble the salad:
- In a very large bowl, combine the romaine, cucumber, tomatoes, bell pepper, radishes, and green onions. Pour the dressing over the vegetables and toss gently with your hands or tongs until every leaf is lightly coated and the dressing is evenly distributed — the salad should look glossy and green-flecked.
- Scatter the fresh mint and dill over the top. Add the pickled red onions and toss once more. Just before serving, top with the broken pita chips and the crispy chickpeas. Serve immediately while everything is still crunchy.