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Ingredients
  • 1 head romaine lettuce finely sliced
  • 2 whole persian cucumbers cut into a small dice
  • 1 bunch celery cut into a small dice
  • 15 ounces canned chickpeas rinsed and drained
  • ½ cup feta cheese crumbled
  • 2 ripe avocados diced
  • subheading: For the Dressing:
  • 1 cup fresh dill
  • 1 lemon zested and juiced
  • 2 cloves garlic
  • 1 small shallot
  • 1 tablespoon dijon mustard
  • 2 tablespoon red wine vinegar
  • 1 cups olive oil
  • Kosher salt and freshly cracked black pepper to taste
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