INGREDIENTS

1 — ripe avocado, halved and pitted, divided

1/2 cup — 0% fat Greek yogurt

2 tbsp — chopped fresh dill or

2 teaspoons dried 

1 tbsp — white vinegar

1/2 tsp — garlic powder

1/4 tsp — salt

1/4 tsp — freshly ground pepper

1, 5 to 6 ounce — package baby spinach (about 8 cups)

1 — medium red bell pepper, sliced 

, 15 ounce — can chickpeas, rinsed

DIRECTIONS

1 Scoop 1 avocado half into a blender; add Greek yogurt, dill, vinegar,
garlic powder, salt and pepper. Puree until smooth.
2 Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper
and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad
plates and top with the chopped avocado. Serve along side a grilled protein..