Ingredients
4 cups Spring salad greens
4 cups kale
1 tablespoon butter
3 in mini avocados, cut half and peeled
12 - 14 grape tomatoes, cut into quarters
4 oz cubed marinated feta cheese from Castello
2 cans chickpeas, drained and rinsed
½ cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoons pickle juice
¼ cup chopped pickle
¼ medium sweet onion, finely diced
1 tsp chopped garlic
¼ cup pine nuts
2 tsp salt
2 tsp pepper
Storebought Italian Lemon Vinaigrette from Newman's Own
Tools
Medium Large Platter or shallow bowl
Directions
Step 1
Prepare the chickpea salad by draining and rinsing the chickpeas then add them to a medium mixing bowl. Add the mayo, mustard, onion, pickle, pickle juice, lemon juice, garlic, salt and pepper until thoroughly combined. Taste and adjust the seasonings as needed.
Step 2
In a pan on the stove over medium-heat, melt the butter. Add your kale, 1 tsp salt & 1 tsp pepper and saute until wilted and dark green.
Step 3
Lay down your spring greens on a medium-large sized platter or shallow bowl. Top with the sauteed kale.
Step 4
Slice the avocados in half, peel and remove the seeds and place them hollow side up on the salad greens.
Step 5
Top the avocados with the chickpea salad, add the feta, tomatoes, and pine nuts, salt and pepper.
Step 6
Drizzle on the dressing and serve family-style with tongs and plates on the side.
