Mixed Greens Crispy Chickpeas (Print)

Tender mixed greens topped with crunchy, spiced chickpeas for a vibrant plant-based dish.

# 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 thinly sliced radishes

→ 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 temperature to 400°F to prepare for roasting chickpeas.
02 - Pat chickpeas dry with a clean towel; toss 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 and roast for 20 to 25 minutes, shaking halfway through until golden and crispy; allow to cool slightly.
04 - Combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, and sliced radishes in a large bowl.
05 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup (or honey), salt, and black pepper until emulsified.
06 - Drizzle the dressing over the salad ingredients and toss gently to coat all components evenly.
07 - Top the dressed salad with the crispy chickpea croutons immediately before serving for optimal texture.

# Chef Secrets:

01 -
  • The chickpeas stay genuinely crispy even after they meet the dressing, which feels almost like a small kitchen miracle.
  • You get real substance from plant-based protein without any of the heaviness that can weigh down a salad.
02 -
  • Never dress the salad more than 5 minutes before serving, or the greens will start to wilt and the chickpeas will lose their crunch.
  • Adding the warm chickpeas at the last second is the difference between this being memorable and just... fine.
03 -
  • Keep the chickpeas and dressing separate until the final moment; this is the real secret to why it stays good.
  • If you're serving a crowd, toss the greens and vegetables with the dressing, then let people add their own chickpea croutons at the table so they stay crunchy for everyone.
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