1 small DOLE® GO Organic! carrot, shredded or ribboned1 small carrot, shredded or ribboned
½ DOLE® GO Organic! red onion, thinly sliced
6–8 cherry tomatoes, halved
Fresh herbs (parsley, coriander, or mint), optional
Optional: crumbled feta or vegan cheese
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp maple syrup or honey
1 tsp Dijon mustard
Salt & pepper to taste
Method
Roast the chickpeas: Preheat oven to 200°C (or use air fryer at 180°C). Pat chickpeas dry with a paper towel. Toss with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on baking sheet and roast for 20–25 mins, shaking halfway, until golden and crispy.
Prepare the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.
Assemble the salad: In a large bowl or on a plate, arrange greens, cucumber, carrot, onion, tomatoes, and avocado. Top with crispy chickpeas and optional cheese or herbs.
Dress & serve: Drizzle with dressing just before serving and toss gently.
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