Mixed Greens with Crispy Chickpeas (Print Version)

A fresh blend of mixed greens paired with crunchy, spiced chickpeas and a zesty dressing.

# Components:

→ Crispy 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 - Set the oven to 400°F and prepare for roasting.
02 - Dry the chickpeas thoroughly using a clean towel. Toss them with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the chickpeas in a single layer on a baking sheet. 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, halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, and thinly sliced radishes.
05 - Whisk olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper in a bowl until emulsified.
06 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
07 - Top the dressed salad with the crispy chickpea croutons immediately before serving.

# Expert Advice:

01 -
  • Those chickpea croutons deliver a satisfying crunch that makes you feel like you're eating something decadent, not virtuous.
  • The whole thing comes together in under 40 minutes, yet tastes like you spent way more time in the kitchen.
  • It's naturally vegan and gluten-free without any of the compromises that usually come with those restrictions.
02 -
  • Chickpeas must be completely dry before roasting, or you'll end up with chewy frustration instead of crunch, a mistake I made exactly once.
  • Add the croutons to the salad at the very last second before serving, or the moisture from the greens will soften them and you'll lose the whole magic of the contrast.
03 -
  • Toast pumpkin seeds or sunflower seeds separately and sprinkle them over the finished salad for even more layers of crunch and nutrition.
  • If you love extra richness, slice a perfectly ripe avocado over the top just before serving, understanding that it will shift the meal away from vegan but toward something even more luxurious.
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