Mixed Greens Chickpea Croutons (Printable)

Tender mixed greens paired with crispy, spiced chickpea croutons and a zesty dressing.

# 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 - Set the oven to 400°F and prepare for roasting.
02 - Dry chickpeas with a towel, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread chickpeas on a baking sheet in a single layer; roast for 20 to 25 minutes, shaking halfway, until golden and crisp. Let cool slightly.
04 - In a large bowl, mix the salad greens, cherry tomatoes, cucumber, red onion, carrots, and radishes.
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 coat evenly.
07 - Top the dressed salad with the cooled crispy chickpea croutons just before serving.

# Expert Advice:

01 -
  • The crispy chickpeas are addictive enough to eat straight from the pan (though the salad is better for your willpower).
  • It comes together in less than 45 minutes and tastes like you spent way more effort than you actually did.
  • Works as a light lunch, a side dish, or the centerpiece of a vegetarian spread without any apologies needed.
02 -
  • The chickpeas must be completely dry before roasting or they'll never achieve that satisfying crunch, which I discovered by making this salad wrong the first few times.
  • Add the chickpeas to the salad just before serving, not earlier, or they'll soften and become chewy instead of staying that addictive golden crackle.
03 -
  • Don't wash your chickpeas until right before using them; wet chickpeas are harder to dry, and dried ones store longer and crisp up better during roasting.
  • If you accidentally make the chickpeas too crispy, soften them with a splash of oil and a pinch of salt while they're still warm, and they'll become something between crispy and crunchy that's still delicious.
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