Mixed Greens Crispy Chickpeas (Printable Version)

Tender mixed greens enhanced with crunchy, spiced chickpeas and a zesty dressing.

# What You'll Need:

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

# Expert Tips:

01 -
  • Those crispy chickpea croutons hit different than bread—they're crunchy, protein-packed, and taste like you actually tried in the kitchen.
  • It comes together in under 40 minutes and doubles easily for when people show up unexpectedly hungry.
  • The bright lemon dressing wakes up every vegetable without making anything soggy or heavy.
02 -
  • Damp chickpeas will never crisp—this is the one place skipping the towel-drying step will disappoint you, so don't rush it.
  • Timing matters: add the croutons at the very end or they'll absorb moisture and lose their satisfying crunch within minutes.
  • Taste the dressing before it goes on the salad; it should taste bold and a touch over-seasoned because the greens will mellow it out.
03 -
  • Make a double batch of the dressing and keep it in a jar; it's perfect for leftover vegetables and grains throughout the week.
  • If you want more texture, toast some pumpkin or sunflower seeds separately and scatter them on top alongside the croutons.
  • Leftover roasted chickpeas are addictive on their own—I eat them straight from the container like snacks, so make extra.
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