Ultimate Green Salad with Crispy Chickpeas and Hearts of Palm
SALAD INGREDIENTS
Mixed greens (I used a mix of spring mix and arugula but romaine, endive, and radicchio would be delish)
Persian cucumber, chopped
Hearts of palm, chopped
Pitted green olives such as castelvetrano, halved
Avocado, cubed
Chopped herbs, such as parsley, dill, or basil
1 can of chickpeas, drained, rinsed, and patted dry
Avocado/olive oil
Sea salt
Black pepper
Garlic powder
Onion powder
DRESSING INGREDIENTS
Dijon mustard
Red wine vinegar
Olive oil
Honey/maple syrup
Sea salt
Black pepper
OR use my go-to salad dressing
METHOD
Preheat air fryer to 425 degrees.
In a bowl, combine chickpeas, oil, salt, pepper, garlic powder, and onion powder. Toss well and make sure that chickpeas are well coated with oil. Bake until crispy and golden brown, about 10-15 minutes.
Prepare dressing. In a mason jar or bowl, combine all dressing ingredients. Shake or whisk well. Taste and adjust.
Assemble the salad. In a large salad bowl, combine greens, cucumber, hearts of palm, avocado, olives, crispy chickpeas, and herbs. Drizzle with dressing. Toss well and enjoy!
