• In a mixing bowl add in drained chickpeas. To the chickpeas add in olive oil, spices, and salt. Mix to combine.
• Roasting in Oven: To roast in the oven put the spiced chickpeas on a sheet pan in one layer and roast on 425°F for 20-25 minutes or until their is a crispy exterior (the inside will stay soft)
• Roasting in Air Fryer: Line the Air fryer basket with aluminum foil for easy cleanup later. In two batches roast the chickpeas in one layer on 350°F for 8 minutes per batch. Halfway through roasting take out air fryer basket and shake to ensure even roasting - put basket in and continue cooking until done.
• While the chickpeas roast you can prepare the salad. Start by stacking a handful of spring mix leaves, folding in half, and chop a few times. Do this to all the salad and add into large salad bowl.
• Dice the tomato, cucumber, and avocado and add into spring mix. Toss until the vegetables are evenly mixed.
• Once the chickpeas are roasted allow to come to room temperature and then add into salad and toss.

For Salad Dressing:

• In a bowl add in the hummus and mix in the olive oil. Mix until smooth and fully combined.
• Add in the remaining salad dressing ingredients. Slowly add in the water and mix it in until the dressing is your desired thickness. The more water is added, the runnier it will be
• You can either toss the dressing into full salad or alternatively, spoon dressing onto single serving of salad as you serve.
• Serve salad on its own or as a side to main course meal.
• Enjoy!