A refreshing salad featuring crispy chickpeas alongside arugula, cucumber, yellow pepper, red apple, cherry tomatoes, avocado, feta, crushed walnuts, and dried cranberries, finished with a squeeze of lemon juice.
1: Drain and rinse a can of chickpeas.
2: Toss chickpeas in olive oil and seasonings of choice.
3: Bake in the oven at 425°F for 20-25 minutes or air fry at 400°F for 12-15 minutes.
4: Assemble salad with arugula, cucumber, yellow pepper, red apple, cherry tomatoes, avocado, feta, crushed walnuts, and dried cranberries.
5: Drizzle with lemon juice and serve.
