Instructions

1. If you are making the crunchy chickpeas (skip to step 2 if you’re not) – start by preheating  oven to 425F. Add one can of chickpeas (drained) to a bowl, as well as the salt, paprika, garlic powder, black pepper and cayenne. Mix to combine and transfer to a baking sheet (covered in parchment paper or aluminum foil). Roast at 425F for 20 to 25 minutes, until golden and crunchy.
2. Add mixed greens to a large bowl. I like to give my greens a nice rough chop beforehand but this is totally up to you.
3. Add avocados, tomatoes, onions, olives and jalapenos to the bowl and fold in gently. I like to save a few olives and jalapenos to add on top towards the end.
4. Drizzle balsamic vinegar (start with 3 tablespoons and add more as needed) all over the mixed salad, and then add the salt and the rest of the seasoning. (Adding balsamic vinegar first allows the salt and the rest of the seasonings to stick to the mixed greens.)
5. If your bowl has a cover – cover bowl and shake the salad up. I use a random pot lid that fits over my bowl. Give it around three nice shakes (or more) until everything looks well combined. If you don’t have a lid – you can simply mix it all up with a fork or spoon.
6. Lastly, add the roasted crunchy chickpeas. I like to add them last so that they don’t get too soggy when mixed up with all the wet ingredients. You can fold them in gently or leave on top to serve as ‘croutons’. Serve and enjoy!!