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Chickpea Toss Salad

This salad is super easy to make and gluten free!


For the dressing:

3 tbs balsamic vinegar

3 tbs olive oil

Pinch of sea salt

pinch of red pepper flakes

Pinch of fresh minced rosemary

Pinch of oregano

1-3 minced garlic cloves

Mix together all of the ingredients for dressing in mason jar and set aside.

For the Salad:

1 large deseeded cucumber

1/2 cup of cherry tomatoes

1 firm avocado

1 can of chickpeas

1 tsp of olive oil

1 tsp of cumin

1 tsp of garlic powder

1/2 tsp paprika

Sprinkle of feta


Rinse and pat dry your chickpeas. Toss them in the olive oil, garlic powder, cumin, and paprika. Airfry at 400 for 20mins... tossing them 1-2 times so they toast evenly.

Add your chopped cherry tomatoes, cucumber, diced avocado, dressing, toasted chickpeas, and feta in a large bowl. Toss & enjoy!

I love how cheap and easy this recipe is! The toasted chickpeas have just enough of a crunch. I had enough for dinner, and for lunch the next day. I think it would be worth throwing in some olives or red onion to mix it up! If you try this recipe and love it or mix up the ingredients, comment and let us know how you liked it and what you did differently!

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