Mixed Greens with Chickpeas (Printable)

Tender mixed greens paired with crunchy 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 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

# How to make it:

01 - Set the oven to 400°F and prepare for roasting.
02 - Pat chickpeas dry with a clean towel, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange 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 the salad greens, cherry tomatoes, cucumber, red onion, shredded carrots, and radishes.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
06 - Pour the dressing over the salad and toss gently to combine.
07 - Top the salad with the crispy chickpea croutons immediately before serving.

# Recipe Expert Tips:

01 -
  • Those chickpea croutons stay crispy even when the dressing touches them, unlike bread that goes soggy.
  • It comes together in under 40 minutes and tastes like you spent hours planning it.
  • You can prep everything the night before and just toss it together when you're hungry.
  • Naturally plant-based without feeling like you're missing anything.
02 -
  • If your chickpeas don't get crispy, it's almost always because they weren't dried enough or the oven temperature was too low—trust the 400°F and the paper towels.
  • Add the chickpeas right before serving, not earlier, or they'll absorb moisture and lose their crunch.
03 -
  • If you want extra crunch and protein, toss in toasted pumpkin seeds or sunflower seeds right before eating.
  • A perfectly ripe avocado or some crumbled nuts can transform this from a side dish into a substantial lunch that keeps you full for hours.
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