A refreshing and satisfying Italian-style vegan chop for lunch made with crisp romaine, diced avocado, cucumber, and red onion, topped with chickpeas, sun-dried tomatoes, olives, fresh dill, hemp, and fennel seeds, dressed with olive oil and lemon.
1: Chop romaine, avocado, cucumber, and red onion.
2: Add chickpeas, sun-dried tomatoes, green olives, fresh dill, hemp seeds, and toasted fennel seeds.
3: Season with sea salt and black pepper.
4: Drizzle with olive oil and lemon juice.
5: Add a splash of red wine vinegar to dress the salad.
