Crispy Chickpea Salad
Crunchy roasted chickpeas over greens with cucumbers, herbs, and a sharp lemon dressing.
Submitted by Sofia Mendoza
Prep
15 mins
Cook
25 mins
Total
40 mins
Servings
4
Steps
- 1
Preheat oven to 425°F (220°C).
- 2
Toss chickpeas with 1 tablespoon olive oil, paprika, and salt. Roast for 20 to 25 minutes until crisp.
- 3
In a large bowl, combine greens, cucumber, red onion, and parsley.
- 4
Whisk together remaining olive oil, lemon juice, and dijon to make the dressing.
- 5
Toss the salad with the dressing, then top with the hot chickpeas right before serving.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add torn mint and dill to push it into very fresh, springy territory.
- Scatter shaved pecorino or feta over the top for salty richness.
- Roast a few smashed garlic cloves alongside the chickpeas and mash them into the dressing.
- Finish with toasted sesame seeds or pistachios for extra crunch.
- Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.