Go Back
To make a tasty Crispy Chickpea Salad, you need some key ingredients. Here’s the list: - 1 can (15 ounces) chickpeas, drained and rinsed - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 4 cups mixed greens (spinach, arugula, and romaine) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/4 red onion, thinly sliced into rings - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons balsamic vinegar - 1 tablespoon fresh lemon juice You can add fun stuff to your salad. Some great options are: - Avocado, for creaminess - Bell peppers, for crunch - Radishes, for a peppery kick - Fresh herbs, like parsley or cilantro, for more flavor These add-ins can make your salad unique. Feel free to mix and match based on your taste! This salad is not just tasty; it’s also good for you. Here’s a quick look at what you get: - High in fiber from chickpeas and greens - Packed with vitamins from fresh vegetables - Healthy fats from olive oil and feta cheese Each serving of the Crispy Chickpea Salad can help you stay full and energized. Enjoy every bite while knowing you're fueling your body right! For the full recipe, check out Crispy Chickpea Salad 🥗. To start, preheat your oven to 400°F (200°C). This heat will make the chickpeas crispy. In a bowl, mix 1 can of drained and rinsed chickpeas with 2 tablespoons of extra virgin olive oil. Add in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Toss the chickpeas until they are fully coated. Spread them on a baking sheet lined with parchment paper. Make sure they are in a single layer for even cooking. Roast these for 20-25 minutes. Shake the pan halfway for best results. While your chickpeas roast, prepare the salad base. In a large mixing bowl, combine 4 cups of mixed greens, which can include spinach, arugula, and romaine. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/4 thinly sliced red onion. This mix gives your salad a fresh and colorful look. Once the chickpeas are golden and crispy, let them cool for a few minutes. Then, add them to your salad base. For the dressing, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of fresh lemon juice in a small bowl. Drizzle this zesty mix over your salad. Toss gently to combine everything. If you like, sprinkle 1/4 cup of crumbled feta cheese on top for extra flavor. Enjoy your Crispy Chickpea Salad as a fresh and flavorful delight. For the full recipe, check out the details above. To get crispy chickpeas, start with well-dried ones. Rinse and drain the chickpeas. Pat them dry with a towel. This step helps them roast better. Toss the chickpeas in olive oil and seasonings. Use smoked paprika and garlic powder for great flavor. Spread the chickpeas in a single layer on a baking sheet. Avoid crowding them. Roast at 400°F for 20 to 25 minutes. Shake the pan halfway through cooking to ensure even crispiness. Let them cool before adding to your salad. If you have leftover salad, store it in a sealed container. Keep the dressing separate to avoid sogginess. The chickpeas can stay crispy longer when not mixed with greens. Store roasted chickpeas in an airtight container at room temperature. They will stay crispy for about three days. For best flavor, eat the salad within two days. Serve the salad in a large bowl for a festive look. Add extra crispy chickpeas on top for texture. A cheerful lemon wedge on the side brightens the dish. Drizzling more balsamic vinegar right before eating can boost the flavor. You can also try adding fresh herbs like parsley or basil for a pop of color. Enjoy this vibrant salad as a light lunch or side dish! For the complete recipe, check out the Full Recipe. {{image_4}} You can mix and match greens to make your crispy chickpea salad unique. Use spinach, kale, or even butter lettuce. Each green brings its own taste and texture. For toppings, think outside the box. Add shredded carrots, bell peppers, or avocado slices. Nuts and seeds like almonds or sunflower seeds add crunch. You can even toss in some fresh herbs, like parsley or cilantro, for a burst of flavor. This salad is easily adaptable for different diets. For a vegan option, simply skip the feta cheese. It still tastes great without it! If you need a gluten-free meal, you are in luck. All the ingredients are naturally gluten-free. Just ensure your dressing is also gluten-free. You can also swap balsamic vinegar for a gluten-free alternative if desired. To amp up the flavor, try different dressings. A tahini dressing adds creaminess and a nutty taste. You can mix equal parts tahini and lemon juice, then add water to thin. For a spicy kick, add a pinch of cayenne or red pepper flakes. You can also explore citrus dressings, like orange or lime juice. Each choice elevates your salad and keeps it fresh and exciting. For the full recipe, check out the steps above. You might have some salad left after a meal. To keep it fresh, store it in an airtight container. This will help maintain the crispness of the greens. Remember to keep the roasted chickpeas separate. They can lose their crunch if mixed in. Leftover salad will last in the fridge for about two days. If you want to eat it later, add the dressing just before you serve. Roasted chickpeas are best when they are crunchy. To store them, let them cool completely. Place them in a sealed container at room temperature. They can last for about three days this way. If they start to lose their crunch, you can re-roast them. Just pop them in the oven at 400°F (200°C) for a few minutes to crisp them back up. If you need to reheat the salad, do it gently. Use a microwave on a low setting. Heat it for short bursts. Check often to avoid wilting the greens. For the chickpeas, place them on a baking sheet and reheat in the oven. This will help bring back their delightful crunch. For the best result, I suggest enjoying the salad fresh. You can find the full recipe above to recreate the magic! To make crispy chickpeas, start with dried chickpeas. Soak them overnight in water. Drain and rinse them. Toss the chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them on a baking sheet. Roast at 400°F for 20 to 25 minutes. Shake the pan halfway through to cook evenly. This gives the chickpeas a nice crunch. Yes, you can use canned chickpeas. They are quick and easy. Just drain and rinse them well. Toss them with olive oil and seasonings. Roast them as you would with dried chickpeas. They will still become crispy and tasty. If you want a substitute for feta cheese, try goat cheese or ricotta salata. You can also use dairy-free options like vegan feta. Crumbled tofu works well too. These alternatives give a nice flavor and texture to your salad. This salad can last for about 2 to 3 days in the fridge. Keep it in an airtight container. However, the chickpeas may lose some crispiness over time. To keep them crunchy, store them separately. Absolutely! You can change the dressing to suit your taste. Try olive oil and lemon juice for a fresh twist. A tahini dressing adds creaminess. You can even make a spicy vinaigrette for heat. Mix and match until you find your perfect flavor. For the full recipe, check out the detailed steps above. Crispy chickpea salad is easy and fun to make. We covered the key ingredients and how to prepare them for a great taste. You learned tips for keeping the chickpeas crispy and how to store leftovers. Variations allow you to mix it up based on your needs. Enjoy crafting this healthy dish as a meal or snack. It offers crunch, flavor, and nutrition. Use this guide to create your perfect salad. Happy cooking!

Crispy Chickpea Salad

Discover the refreshing and healthy Crispy Chickpea Salad that's perfect for any occasion! This vibrant dish combines roasted chickpeas, mixed greens, cherry tomatoes, and a zesty balsamic dressing, creating a delightful explosion of textures and flavors. Perfect for meal prep or a quick lunch, this salad is both nutritious and satisfying. Click through to explore the full recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

4 cups mixed greens (a delightful blend of spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1/4 red onion, thinly sliced into rings

1/4 cup feta cheese, crumbled (optional but delicious)

2 tablespoons balsamic vinegar, rich and tangy

1 tablespoon fresh lemon juice

Instructions
 

Begin by preheating your oven to 400°F (200°C). This will create the perfect environment for crispy chickpeas.

    In a mixing bowl, combine the drained and rinsed chickpeas with the olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper. Toss everything together until each chickpea is beautifully coated with the flavorful mixture.

      Transfer the seasoned chickpeas to a baking sheet lined with parchment paper, spreading them out in a single layer for even roasting.

        Roast in the preheated oven for 20-25 minutes, or until the chickpeas are golden brown and have reached that desired crispy texture. Remember to give the pan a gentle shake halfway through roasting to ensure even cooking.

          While those chickpeas are roasting to golden perfection, prepare the base of your salad. In a large mixing bowl, combine the vibrant mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

            Once the chickpeas have finished roasting, allow them to cool for a few minutes before adding them to your salad mixture.

              In a separate small bowl, whisk together the balsamic vinegar and fresh lemon juice to create a zesty dressing. Drizzle this over your salad and toss gently to combine all the fresh ingredients harmoniously.

                For an extra touch of flavor, sprinkle the crumbled feta cheese over the top of the salad just before serving, enhancing both taste and presentation.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For a rustic and appealing look, serve the salad in a large wooden bowl. Garnish with a sprinkle of extra crispy chickpeas on top for added texture and a cheerful lemon wedge on the side to brighten the presentation.