Mixed Greens Crispy Chickpeas (Printable)

Tender mixed greens paired with crunchy, spiced chickpea croutons for a vibrant, plant-based meal or side.

# What You'll Need:

→ Crispy Chickpea Croutons

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/4 tsp 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 tbsp extra-virgin olive oil
15 - 1 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tsp maple syrup or honey
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper

# How-To Steps:

01 - Preheat the 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 on a baking sheet in a single layer and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
04 - Combine mixed greens, cherry tomatoes, cucumber, red onion, carrots, and radishes in a large bowl.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
06 - Drizzle dressing over the salad and toss gently to ensure even coating.
07 - Top the salad with crispy chickpea croutons immediately before serving.

# Expert Suggestions:

01 -
  • Those roasted chickpeas are addictively crunchy and spiced just right, turning an ordinary salad into something you'll crave.
  • It comes together in under 40 minutes and feels fancy enough for guests but simple enough for a Tuesday lunch.
  • It's naturally vegan and gluten-free without tasting like a restriction—just a genuinely delicious salad.
02 -
  • The chickpeas absolutely must be patted dry before roasting—wet chickpeas will steam instead of crisp, and you'll lose the whole point.
  • Never dress the salad too far ahead and never add the chickpeas until you're ready to serve; both get sad and soft if they sit together.
03 -
  • Shake the roasting pan halfway through so the chickpeas brown evenly on all sides—this is the difference between crispy and merely cooked.
  • Taste the dressing before it hits the salad; you're looking for brightness balanced with a hint of sweetness, which means you might need an extra squeeze of lemon depending on your greens.
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