Description
Crispy roasted chickpea salad combines crunchy chickpeas with fresh veggies and creamy dressing for a flavorful, nutrient-packed meal. This vibrant salad is perfect for vegetarians, vegans, and anyone seeking a wholesome, satisfying dish. It’s high in protein and fiber and customizable to fit any dietary need.
Ingredients
Scale
- 1 can chickpeas, rinsed and dried
- 1–2 tablespoons olive oil
- 1 teaspoon cumin or paprika (or seasoning of choice)
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
For the Dressing:
- ½ cup Greek yogurt (or plant-based yogurt)
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Optional Add-ins:
- Avocado slices
- Toasted nuts or seeds
- Feta cheese or olives
- Tahini or hummus instead of yogurt dressing
Instructions
- Preheat oven to 400°F (200°C).
- Rinse and thoroughly dry chickpeas.
- Toss chickpeas with olive oil and spices.
- Spread chickpeas on a baking sheet and roast for 25–30 minutes, or air fry at 375°F (190°C) for 15–20 minutes until golden and crispy.
- While chickpeas roast, mix dressing ingredients until smooth.
- Assemble salad with mixed greens, veggies, and roasted chickpeas.
- Drizzle dressing over salad just before serving.
- Serve immediately for best texture and flavor.
Notes
- Dry chickpeas thoroughly for extra crispiness.
- Experiment with spice blends like za’atar or chili flakes.
- Store roasted chickpeas separately to keep them crispy.
- Customize with seasonal veggies or plant-based options.
- For meal prep, store components separately and assemble before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salads, Dinner
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 5mg (0mg if fully plant-based)