- 6 cups mixed salad greens
- 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
- 1 cup sliced fresh mushrooms
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1 cup thinly sliced red onion, separated into rings
- 3 hard-cooked eggs, sliced
- 1/2 cup chopped walnuts, toasted
- DRESSING:
- 1 large ripe avocado, peeled and sliced
- 1 cup sour cream
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- In a large glass bowl, layer the first eight ingredients. In a blender, combine the dressing ingredients; cover and process until smooth. Serve with the salad.