Easy Gluten Free Summer Salad
A light and delicious gluten free and dairy free summery salad recipe.
Ingredients
- 1 cup cherry tomatoes
- 1 can chickpeas
- 4 cups arugula or mixed greens
- 1 cup quinoa I like to use frozen quinoa because it saves a ton of time - you can microwave it and then it's ready. If you have dry quinoa, simply boil water to cook it.
- 1/2 avocado
- 1 block extra firm tofu (optional)
- 3 tbsp EVOO
- garlic powder use a generous amount
Instructions
- Add 4 cups of arugula or mixed greens to a large bowl. Cut half an avocado into pieces and mix in.
- Add one cup of cherry tomatoes to an air fryer. Simultaneously, strain and rinse chickpeas. Add the chickpeas to the air fryer as well. When both ingredients are in the air fryer, air fry them for 10 minutes or until chickpeas are roasted and tomatoes have blistered. * If you don't have an air fryer, this will work in an oven as well at 400 for 8 minutes. Alternatively, you can saute the tomatoes on a pan and roast the chickpeas in the oven. Your choice! Each method will yield the same results.
- Cook quinoa via microwave if frozen or by boiling water if dry. When quinoa is finished, add to the bowl.
- Add cooked cherry tomatoes and chickpeas to the bowl. Mix all ingredients together.
- OPTIONAL: cut tofu into equal cubes and saute on pan with 2 tbsp lemon juice, red pepper flakes, salt, and pepper until browned. Add to salad.
- To make the dressing, blend juice of one lemon with olive oil and garlic powder. Whisk together and drizzle over salad.
Notes
