Iceberg Babies Wedgie with Creamy Herb Dressing, Cucumber and Chickpeas

Serves: 4

INGREDIENTS

Dressing

1/2 c whole milk greek yogurt

1/2 c olive oil

1 T white wine vinegar

2 t dijon mustard

1 t kosher salt

1/4 c packed fresh basil leaves

1 T chopped chives

1 T chopped italian parsley

Salad and Assembly

2 iceberg babies, quartered

1 persian cucumber, cubed

1 small daikon radish, cubed

1 avocado, peeled, pitted and sliced

1/2 c crispy fried chickpeas, crumbled

1 T chopped chives

fresh cracked pepper and salt for garnish

Preparation

To make dressing, combine all ingredients in a blender and purée until smooth. To assemble salads, place mini wedges cut side up on a large platter. Drizzle dressing over, coating the surface of each wedge well. Sprinkle remaining toppings over dressed lettuce.