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Harvest Salad


  • 1/2 cup canned chickpeas, drained and rinsed

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • Pinch of salt

  • 1 Tbsp extra virgin olive oil

  • 2 eggs

  • 2 cups mixed greens

  • 1/2 cup diced cucumber

  • 1/2 cup halved cherry tomatoes

  • 1 green onion, finely chopped

  • 1/4 cup red onion, thinly sliced

  • 1 avocado, cubed

  • 1/4 cup flaked almonds

  • 3-4 stalks fresh dill

  • 1/4 cup feta cheese, crumbled

  • Salt, to taste

  • Black pepper, to taste


  1. Preheat the oven to 350 degrees F. Place chickpeas in a mixing bowl with cumin, paprika, olive oil and salt. Mix until well combined. Bake on a parchment lined baking tray for 15-20 minutes, or until crispy.

  2. In the meantime, fill a saucepan with water. Place eggs in the saucepan, and put the lid on. Allow the water to come to a boil, after which turn the heat off and leave for 4-5 minutes (with the lid on). Remove the eggs from the water, rinse under cold water and peel. This will give you a medium boiled egg.

  3. Cut and prepare the remaining ingredients.

  4. Once the roasted chickpeas and boiled eggs are ready, assemble the salad starting with mixed greens, chickpeas, cucumber, tomato, red onion, green onion, and avocado. Place the boiled egg on top of the salad, and sprinkle dill, feta cheese and flaked almonds. Serve with a balsamic vinaigrette, and season with salt and pepper. Enjoy!


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