FOR SALAD

• several large handfuls of arugula or another tender green
• 1 heart of romaine cut into 1 inch pieces
• 1 small persian cucumber, thinly sliced
• 1 cup cherry tomatoes, sliced in half 
• 1/4 lb cubed smoked turkey
• 1/2 cup casteltravano olives, sliced in half 
• fresh herbs of choice (I used cilantro and chives)
• 2 green onions, thinly sliced 
• micro-greens of any kind (optional)
• feta cheese (optional)

for chickpeas

• 1 15.5 oz can chickpeas, drained and patted dry
• 1 tsp avocado oil 
• 1/2 tsp salt 
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp onion granules 

for creamy jalepeño dressing

• 1 small jalepeno, de-seeded (you may include some seeds if you want it to by spicy!)
• 1 tsp grated shallot (or red onion)
• 1 tbsp chives, chopped
• 1 tbsp cilantro 
• 2 tbsp plain greek yogurt (you may substitute high quality mayonnaise or 2 tbsp soaked raw cashews for a dairy free option)
• 1 tsp lemon juice 
• 1/2 tsp maple syrup 
• 1 tbsp white wine vinegar 
• 1/4 cup olive oil 
• 1/2 tsp salt