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Summer Salad w/ Crispy Chickpeas and Cilantro Avocado Dressing

  • Author: carmeninthegarden


Hands down my all time favorite summer salad. Tomatoes, cucumber, radishes, green onions, mint, dill and crispy romaine tossed in a creamy cilantro avocado dressing and topped with crispy chickpeas. 


  • 1 English cucumber, sliced and quartered
  • 1 bunch radishes, sliced thin,
  • 1 bell pepper, cut in strips
  • 1 pint cherry tomatoes, halved
  • 3 green onions, sliced (green part only)
  • 1 head of romaine, chopped
  • 1 bunch of mint, chopped fine
  • 1 bunch of dill, chopped fine
  • Pita chips
  • 1/2 pickled red onion (to make quick pickled red onions, see here)

For the dressing:

  • 1 bunch of cilantro
  • 1 large ripe avocado
  • Juice of 2 limes
  • 2 cloves of garlic
  • 1/4 cup extra virgin olive oil 
  • Salt and pepper to taste

For the chickpeas:

  • 1 can chickpeas, rinsed and patted dry
  • Extra virgin olive oil
  • Chili powder


  1. Preheat oven to 375. Dump chickpeas on baking sheet, drizzle olive oil and sprinkle salt & chili powder. Using your hands mix it all up until well coated. Bake for 40 minutes or until the chickpeas are nice and crunchy. Let cool and set aside. 
  2. To make the dressing: in a blender combine avocado, cilantro, olive oil, lime juice, and garlic. Add salt and pepper to taste. Refrigerate until you are ready to assemble salad. 
  3. To assemble the salad: toss the dressing and all of the ingredients except pita chips and chickpeas together. Gently toss pita chips and chickpeas just before serving (in order to maintain crispy & crunchy-ness).