Go Back
To make a tasty crispy chickpea salad, you need a few key ingredients: - 1 can (15 ounces) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 cups mixed greens (spinach, arugula, and romaine) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, thinly sliced - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons balsamic vinegar - 1 tablespoon lemon juice These ingredients create a balanced and vibrant dish. The chickpeas add protein and fiber. The greens are fresh and crisp. Cherry tomatoes and cucumbers bring a juicy crunch. You can add more ingredients to boost the flavor: - Avocado slices for creaminess - Olives for a salty kick - Fresh herbs like parsley or basil for freshness - Nuts or seeds for a crunchy texture These optional ingredients let you customize your salad to fit your taste. They also add more nutrition and variety. Each main ingredient has its own benefits: - Chickpeas: High in protein and fiber. They help you feel full longer. - Olive oil: Contains healthy fats that support heart health. - Mixed greens: Packed with vitamins A, C, and K. They are low in calories. - Cherry tomatoes: Rich in antioxidants like lycopene. They can help fight disease. - Cucumber: Hydrating and low in calories. Great for skin health. - Feta cheese: Adds calcium and flavor, but use it sparingly for fewer calories. These ingredients not only taste great but also support your health. For the full recipe, check out the detailed instructions to create this delicious salad. To make crispy chickpeas, start by preheating your oven to 400°F (200°C). Next, take a can of chickpeas, drain, and rinse it well. This step removes extra salt and liquid. In a mixing bowl, combine the chickpeas with two tablespoons of olive oil, one teaspoon of smoked paprika, one teaspoon of garlic powder, and salt and pepper to taste. Toss everything together until the chickpeas are coated evenly. Spread the chickpeas on a baking sheet lined with parchment paper. Roast them in the oven for 20-25 minutes. Shake the pan halfway through cooking. This helps them crisp up nicely. While the chickpeas roast, prepare the salad. In a large bowl, mix four cups of mixed greens, one cup of halved cherry tomatoes, one diced cucumber, and one thinly sliced red onion. Once the chickpeas are golden and crispy, let them cool for a bit. Add the chickpeas to your salad mix. This adds a great crunch and protein boost. For the dressing, whisk together two tablespoons of balsamic vinegar and one tablespoon of lemon juice in a small bowl. Drizzle this mixture over your salad. Toss gently to coat the ingredients. If you like, sprinkle crumbled feta cheese on top before serving. This gives the salad an extra layer of flavor. Enjoy this fresh and flavorful meal with the full recipe for more details! To make crispy chickpeas, start with dry ones. Drain and rinse them well. Pat them dry using a clean kitchen towel. This step is key to removing extra moisture. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet. Bake at 400°F (200°C) for 20-25 minutes. Shake the pan halfway to ensure even cooking. Once golden brown, let them cool for a few minutes before adding to your salad. Serve your crispy chickpea salad in a large wooden bowl. This adds a rustic touch. You can layer the salad for a beautiful presentation. Start with mixed greens, then add diced cucumber and halved cherry tomatoes. Top with crispy chickpeas for crunch. Finish with crumbled feta cheese, if you like. A lemon wedge on the side brightens the dish and looks inviting. For more flavor, consider using cumin or chili powder. They add a nice kick. You can also try fresh herbs like parsley or cilantro. Adding sliced avocado boosts creaminess and nutrition. If you want more texture, toss in some nuts or seeds. For a tangy twist, drizzle a bit of tahini on top. All these options enhance the taste and make the salad exciting. For the full recipe, check out the earlier section. {{image_2}} You can easily make this salad vegetarian or vegan. For a vegetarian twist, add cheese like feta or goat cheese. If you want it vegan, skip the cheese or use a plant-based option. Nutritional yeast is a tasty choice for a cheesy flavor without dairy. You can also add avocado for creaminess. This makes the salad richer and more filling. Adding grains boosts the salad's heartiness. Try quinoa, farro, or brown rice for extra texture. If you want more protein, include cooked lentils or black beans. These ingredients make the salad a well-rounded meal. You can also toss in some nuts or seeds for crunch. Sunflower seeds or sliced almonds work well. Seasonal ingredients can enhance freshness. In spring, add asparagus or snap peas for a nice crunch. In summer, toss in bell peppers or corn for sweetness. In fall, roasted butternut squash adds warmth. Winter calls for hearty greens like kale or roasted root veggies. Always choose what’s in season for the best flavor and nutrition. For the full recipe, check out the detailed instructions above. To store leftover crispy chickpea salad, place it in an airtight container. Keep it in the fridge. The mixed greens may wilt, so store the chickpeas separately if you can. This helps maintain the crunch. Use the salad within two days for the best taste and texture. Reheating crispy chickpeas is easy. Spread them on a baking sheet. Heat them in a preheated oven at 400°F (200°C) for about 5-10 minutes. This helps them regain their crunch. Avoid using a microwave, as it makes them soft and chewy. - Chickpeas: Canned chickpeas last for years if unopened. Once opened, store them in the fridge for up to 3 days. - Mixed greens: They stay fresh for about 3-5 days in the fridge. - Cherry tomatoes and cucumber: These last about 5-7 days when stored properly. - Feta cheese: If unopened, it can last a few months. Once opened, use it within 5-7 days. - Balsamic vinegar and lemon juice: These last for months in a cool, dark place. Enjoy your crispy chickpea salad with fresh ingredients for the best flavor! For the full recipe, check out the original instructions. To make chickpeas crispy, start by draining and rinsing them. Pat them dry with a kitchen towel. Remove as much moisture as possible. This helps the chickpeas get crispy in the oven. Toss them in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer. Bake at 400°F for 20-25 minutes. Shake the pan halfway to ensure even cooking. This method gives you the perfect crunch. Yes, you can use canned chickpeas. They are convenient and save time. Just make sure to drain and rinse them well. This removes excess sodium and improves the flavor. Canned chickpeas are already cooked, so they are ready to use. They will still get crispy when roasted. This makes them an ideal choice for your crispy chickpea salad recipe. You can switch up the dressing for your salad. Try tahini dressing for a creamy twist. A simple lemon vinaigrette works well too. Just mix lemon juice, olive oil, and a pinch of salt. You could also use yogurt-based dressing for a creamy option. Consider adding herbs like dill or parsley for extra flavor. Each dressing brings a unique taste to the salad. This salad is naturally gluten-free. All the ingredients are safe for a gluten-free diet. Just ensure the dressing you use is gluten-free as well. Some store-bought dressings may contain gluten. You can make your own dressing to be sure. Use lemon juice, olive oil, and spices to create a tasty blend. This way, you can enjoy your crispy chickpea salad without worry. In this post, we covered how to make a crispy chickpea salad. You learned about the key ingredients, their benefits, and how to prepare them. I shared tips for perfect chickpeas and ways to customize your salad. Remember to store leftovers properly to maintain crispiness. Try different flavors and grains to keep it exciting. This salad is not just tasty; it's also healthy. Enjoy making this dish your own and share it with others!

Crispy Chickpea Salad

Discover the deliciousness of a Crispy Chickpea Salad that combines crunchy roasted chickpeas with fresh mixed greens and vibrant veggies. This recipe is not only simple to make but also packed with nutrients, making it perfect for a light meal or side dish. Whip it up in just 35 minutes and impress your family and friends. Click through to explore this refreshing salad and bring excitement to your table!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 cups mixed greens (spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

Instructions
 

Preheat the oven to 400°F (200°C).

    In a bowl, combine the drained chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the chickpeas are well coated.

      Spread the chickpeas evenly on a baking sheet lined with parchment paper.

        Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, shaking the pan halfway through.

          While the chickpeas are roasting, prepare the salad base. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

            Once the chickpeas are done, allow them to cool slightly before adding them to the salad.

              In a small bowl, whisk together the balsamic vinegar and lemon juice. Drizzle this dressing over the salad and toss gently to combine.

                If desired, sprinkle the crumbled feta cheese over the top of the salad just before serving.

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

                    - Presentation Tips: Serve the salad in a large wooden bowl for a rustic look. Garnish with extra crispy chickpeas on top and a lemon wedge on the side for an extra pop of color.