Mixed Greens Crispy Chickpeas (Print)

Tender greens combined with spiced crispy chickpeas and fresh veggies for a vibrant, satisfying meal.

# Components:

→ Crispy Chickpea Croutons

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, baby spinach, romaine, frisée)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cucumber, sliced
11 - 1/4 red onion, thinly sliced
12 - 1/4 cup shredded carrots
13 - 1/4 cup radishes, thinly sliced

→ Dressing

14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chickpeas dry with a clean towel and toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy. Allow to cool slightly.
04 - In a large bowl, mix salad greens, cherry tomatoes, cucumber, red onion, carrots, and radishes.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until well combined.
06 - Drizzle dressing over salad and toss gently to coat evenly.
07 - Top salad with crispy chickpea croutons just before serving.

# Expert Advice:

01 -
  • The chickpea croutons give you that satisfying crunch without any fuss, and they stay crispy even when the salad sits for a bit.
  • It's a complete meal on its own—protein, greens, and enough color that it actually feels exciting to eat.
  • Once you master the spiced chickpeas, you'll find yourself roasting them for snacks and throwing them on everything.
02 -
  • Patting the chickpeas dry is non-negotiable; if you skip it, you'll end up with chewy chickpeas instead of crispy ones.
  • Add the croutons at the last possible moment—they'll lose their crunch if they sit in the dressing, and that crunch is the whole point.
03 -
  • Make the chickpeas ahead of time and store them in an airtight container—they'll stay crispy for three days and make weekday lunches feel effortless.
  • Keep the dressing separate until you're ready to eat so the greens stay crisp and fresh, not wilted and soggy.
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