Go Back
This salad is simple, fresh, and full of flavor. These are the main ingredients you need: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 3 cups mixed salad greens (romaine, spinach, and arugula) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, thinly sliced These ingredients give the salad a nice crunch and taste. The chickpeas turn crispy when baked. You can add some extra ingredients to boost the flavor: - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup tahini dressing (store-bought or homemade) - Fresh parsley, chopped for garnish Adding feta cheese gives a creamy touch. The tahini dressing adds a nutty flavor. This salad is not just tasty; it's also healthy. It is rich in protein and fiber from the chickpeas. The mixed greens and veggies add vitamins and minerals. Here’s a quick look at the nutrition: - Calories: About 250 per serving - Protein: 10 grams - Fiber: 8 grams - Healthy fats: 10 grams This salad keeps you full and satisfied. You can enjoy it as a meal or a side dish. For the full recipe, check out the instructions to create this delightful dish! To start, we need to prepare the chickpeas. First, open the can of chickpeas and drain them. Rinse them well under cold water. This helps remove extra salt and makes them cleaner. Next, spread the chickpeas on a clean kitchen towel. Pat them dry gently. This step is key for getting them crispy later. While the chickpeas dry, let’s assemble the salad. Take a large bowl and add the mixed salad greens. You can use romaine, spinach, and arugula for a nice mix. Next, slice the cherry tomatoes in half and add them to the bowl. Dice the cucumber and thinly slice the red onion, then toss those in as well. It’s colorful and fresh. Now, we’ll bake the chickpeas. Preheat your oven to 400°F (200°C). In a bowl, mix the dry chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Make sure they are in a single layer for even baking. Bake for 25-30 minutes until golden brown and crispy. Remember to shake the pan halfway through to help them cook evenly. After baking, let the chickpeas cool for a few minutes. Then, add them to your salad mix. Drizzle some tahini dressing over the top and toss gently to combine. If you like, sprinkle feta cheese and fresh parsley on top before serving. Enjoy your crispy chickpea salad! For the complete recipe, check the Full Recipe. To get the best crunch from your chickpeas, start with dry ones. After rinsing, use a towel to pat them dry. This step is key. The less moisture, the better they crisp. When mixing chickpeas with oil and spices, make sure they are well-coated. Use just enough oil to coat but not drown. Spread them on a baking sheet in a single layer. This lets hot air circulate for even cooking. Bake at 400°F (200°C) for 25-30 minutes. Remember to shake the pan halfway through to keep them from sticking. This salad shines as a main dish or a side. Pair it with grilled chicken or fish for protein. You can also serve it with warm pita or flatbread. If you want more crunch, add nuts like almonds or walnuts. For extra flavor, toss in some avocado or bell peppers. I love to add a squeeze of lemon juice right before serving. It brightens the dish and adds zing. One mistake is overcooking the chickpeas. Keep an eye on them while baking. If they burn, they won’t taste good. Another mistake is not drying the chickpeas enough. This makes them soggy instead of crispy. Don’t skip the spices! They add flavor and make the salad exciting. Lastly, avoid adding the dressing too early. Mix it in just before serving to keep the salad fresh and crisp. {{image_2}} You can change the ingredients in your crispy chickpea salad to fit your needs. If you are vegan, skip the feta cheese. You can add avocado for creaminess instead. For gluten-free folks, this salad is already a great choice. Just make sure your dressing is gluten-free too. If you want a low-carb option, use leafy greens like kale or lettuce. The tahini dressing is tasty, but you can mix it up! Try a lemon vinaigrette for a zesty kick. Mix equal parts olive oil and lemon juice, then add a pinch of salt. Or, add some yogurt for a creamy twist. You can even use balsamic vinegar for a sweet touch. Each option will give your salad a new flavor. Want to make your salad more filling? Add some protein! Grilled chicken, chickpea patties, or hard-boiled eggs work great. You can also throw in roasted veggies like bell peppers or zucchini for extra color and taste. If you want a crunch, add nuts like almonds or sunflower seeds. These changes make the salad even more delightful! For the full recipe, refer to the Crispy Chickpea Salad section. To keep your crispy chickpea salad fresh, place it in an airtight container. Make sure to store it in the fridge. The salad will stay good for about 2 to 3 days. If you have leftover chickpeas, store them separately to maintain their crispiness. If you have extra chickpeas, you can freeze them. Rinse and dry them first. Spread them out on a baking sheet and place them in the freezer. Once frozen, transfer them to a zip-top bag. They will last for up to 3 months. Just remember, frozen chickpeas will not stay crispy when thawed. To enjoy your leftover salad, start by reheating the chickpeas. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet and bake for about 10 minutes. This will help them regain their crunch. Toss the salad ingredients together again and drizzle fresh tahini dressing over the top. This makes the salad taste fresh and vibrant again! For more details, check out the Full Recipe. To make chickpeas crispy, start by drying them well. Use a clean towel to pat the drained chickpeas dry. This helps remove moisture. Next, toss them in olive oil and spices. I love using smoked paprika and garlic powder for flavor. Spread them on a baking sheet in a single layer. Bake at 400°F for 25-30 minutes. Shake the pan halfway through to cook evenly. The result is a crunchy, tasty treat. Yes, you can make this salad ahead of time! Prepare the chickpeas and bake them earlier in the day. Let them cool before adding to the salad. You can also wash and chop the greens and veggies ahead. Just keep them in the fridge. For the best taste, wait to drizzle the tahini dressing until you are ready to serve. This keeps everything fresh and crisp. If you don't have tahini, there are great substitutes. You can use hummus for a creamy texture. Greek yogurt mixed with lemon juice works well too. Another option is a simple olive oil and lemon juice dressing. Just whisk together equal parts of both. Add some salt and pepper for flavor. Each of these options brings a unique taste to the salad. This blog post covered how to make a crispy chickpea salad. I shared key ingredients and how they add flavor. We walked through preparing chickpeas, assembling the salad, and baking for the perfect crunch. I gave tips for crispiness, serving ideas, and common mistakes to watch for. In closing, you can customize this salad to fit your taste. Enjoy creating your own version and savor every bite of this healthy dish!

- Crispy Chickpea Salad

Discover the vibrant and delicious Crispy Chickpea Salad that's perfect for a nourishing meal! Packed with protein, fiber, and fresh veggies, this recipe is not only easy to make but also incredibly satisfying. Enjoy crispy chickpeas seasoned to perfection atop a bed of mixed greens, with options for feta and tahini dressing to elevate your dish. Click through to explore the full recipe and enjoy this healthy and flavorful delight today!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

3 cups mixed salad greens (romaine, spinach, and arugula)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup tahini dressing (store-bought or homemade)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Spread the drained chickpeas onto a clean kitchen towel and pat dry. This will help them crisp up in the oven.

      In a large bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated.

        Transfer the seasoned chickpeas to a baking sheet lined with parchment paper. Spread them out in a single layer.

          Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, shaking the pan halfway through to ensure even cooking.

            While the chickpeas are baking, prepare the salad by placing mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.

              Once the chickpeas are finished, let them cool for a few minutes before adding them to the salad.

                Drizzle the tahini dressing over the salad and toss gently to combine.

                  If using, sprinkle the crumbled feta cheese and fresh parsley on top before serving.

                    Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings

                      - Presentation Tips: Serve the salad in a large bowl or on individual plates. Garnish with a sprinkle of extra smoked paprika for color and a slice of lemon on the side for an added zing.