Avocado toast, but in the form of a salad. Toasted bread spread with lemony avocado mash and cut into squares top a mixed green salad, along with pickled onions, smoky chickpeas, cotija cheese, and a mustard vinaigrette. And don't forget the hot sauce!
Let's start by pickling the onion, mix together the agave, salt, vinegar, and water in a jar. Add onion and give the jar a good shake. Store in the fridge while preparing the rest of the salad.
To make the chickpeas, in a medium pan heat olive oil over medium heat. Once hot, add the chickpeas and cook, stirring often, until golden. Stir in the paprika and the salt. Toss the chickpeas until evenly seasoned and spices are aromatic. Turn off the heat and quickly stir in the tamari. Set aside.
For the avocado toast, combine avocado, lemon juice, salt, and pepper in a bowl. Mash avocado mixture until smooth. Taste for salt and lemon juice, add more as needed.
Toast bread in a toaster oven until golden. Spread avocado mash on top of the bread and cut into bite-sized squares.
Add all dressing ingredients into a bowl and whisk together. Taste for salt.
Combine the romaine lettuce and the arugula in a medium bowl and toss with the mustard vinaigrette.
To serve, add dressed greens to wide salad bowls and top with the cherry tomatoes, cucumber slices, pickled onions, smoky chickpeas, and the avocado toast squares. Top salads with grated cotija cheese and sriracha.
The longer the onions are left to pickle, the more pickled they will be. If you can remember to make them earlier in the day, do it, but they'll be fine either way.