Chickpea Iceberg Salad

This salad is so delicious, it's a favorite in my house. Made with crisp iceberg lettuce leaves, crunchy cubes of cucumber, seeds, dried fruit, and tender chickpeas, this dish has a great texture. The pungent red onion and herbaceous fresh dill add a nice flavor that's complemented by the oil and vinegar dressing. This salad is a healthy snack or light meal that you won't want to miss.

Iceberg lettuce is great because it's so crunchy and even with dressing it can hold on to its texture. This salad can be prepped and stored in the fridge and then dressed and served for dinner. Or you can save some for lunch the next day. It's also a versatile recipe that is easy to make changes to so it fits your preferences or craving for the day. Let's look at the ingredients that you'll need in more detail for this Chickpea Iceberg Salad.

• ½ medium iceberg lettuce head, cut into small pieces
• 1 can (14 oz.) chickpeas, drained
• 2 medium cucumbers, diced
• ¼ medium red onion, diced
• ½ cup salad seed mix sunflower seeds, pepitas, dried cranberries
• ¼ cup chopped dill
• 2 tbsp. avocado oil or olive oil
• 1 tbsp. apple cider vinegar
• ½ tsp. sea salt or to taste
• ¼ tsp. black pepper