Chickpea, Date, & Avocado Salad with Za’atar Sauce

Ingredients:

• 12 oz Romaine, chopped

• 1 (15 oz) can chickpeas, rinsed & drained

• 3 oz crumbled feta cheese

• 1 cup fresh mint leaves, chopped

• 1/2 cup roasted pepitas

• 3 Medjool dates, pitted & diced

• 1 avocado, quartered

Za’atar Shallot Vinaigrette

• 1 small shallot, finely chopped

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 2 tsp za’atar seasoning

• 1 tsp Dijon mustard

• Fine sea salt & freshly ground black pepper, to taste

Directions:

1. Dressing: Combine shallot, olive oil, lemon juice, za’atar, Dijon, salt, and pepper in a jar. Seal and shake vigorously for 10 seconds, until fully combined.

2. Get a large bowl, combine the chopped Romaine, chickpeas, feta (if using), mint, pepitas, dates, and avocado.

3. Drizzle the vinaigrette evenly over the top and gently toss until everything is coated.

4. Enjoy!