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Easy Chickpea and Avocado Bliss Salad with Romaine Boats

A fresh, vibrant plant-based salad made with chickpeas, avocado, vegan feta, crisp romaine boats, and a bright lemon-garlic dressing. Perfect for quick, healthy meals any time of year.
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Ingredients Method

Ingredients
  

  • Whole baby romaine leaves
  • 1 cup cooked chickpeas
  • 1 ripe avocado diced
  • ΒΌ cup vegan feta crumbled
  • Red onion slivers to taste
  • 1 tbsp chopped parsley
  • Juice of 1 lemon
  • 1 garlic clove crushed or finely chopped
  • 1 tsp agave optional
  • Salt and pepper to taste
  • If you enjoy a richer dressing whisk in 1 tablespoon of good quality extra virgin olive oil with the lemon, garlic, and agave. Or keep it completely oil free for a lighter, lower fat option.
  • For extra brightness you can also add a small pinch of lemon zest.

Method
 

  1. Make the chickpea avocado mix:
    Gently toss together the chickpeas, avocado, vegan feta, red onion, and parsley. Season with salt and pepper, then add a squeeze of lemon juice. Mix lightly so the avocado stays chunky.
  2. Prepare the dressing:
    Whisk the remaining lemon juice and olive oil (if using) with the crushed garlic, agave, and a pinch of salt and pepper until smooth.
  3. Dress the salad:
    Pour the lemon-agave dressing over the chickpea mixture and toss gently. Add extra parsley or onion if you like a little more color.
  4. Assemble the romaine boats:
    Arrange the whole baby romaine leaves upright around the edge of a bowl to create a little crown shape. Fill each boat with a spoonful of the salad mixture.
  5. Enjoy:
    Serve right away while everything is crisp and bright. If you are prepping ahead, store the dressed chickpea mix in the fridge and wait to assemble the romaine boats until just before serving. You can mix the chickpeas, dressing, onions, and herbs up to a day in advance, then add the avocado at the last minute so everything stays vibrant, creamy, and fresh.