Crispy Chickpea Salad

Salad Ingredients: Arugula, Chickpeas, Avocado, Walnuts and Cucumbers

Recipe Details

• Preheat oven to 450 degrees Fahrenheit. While the oven is heating up, toss the chickpeas in avocado oil and your favorite spices. We spice up with salt, pepper, garlic powder, chili powder, paprika, and coriander. We line a baking tray and place the chickpeas on the tray and let them cook for 15-20 minutes.

• While the chickpeas roast, we start on the salad dressing! Combine 1 clove of garlic with the juice from 1/2 lemon, 3 tablespoons of extra virgin olive oil, and 1/4 teaspoon of Dijon mustard. Set aside.

• Wash arugula and cucumber. Cut up the cucumber into bite-size pieces. Place in your salad bowl.

• Next up, cut the avocado in half and scoop it out.

• Roast some walnuts or add them raw (whatever you prefer). We usually buy them raw and unsalted and then toss into a nonstick pan so they’re crispy.

• Combine all ingredients to the salad bowl and enjoy!