Mixed Greens with Chickpea Croutons (Printer View)

Tender greens combined 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 radishes, thinly sliced

→ 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

# Method Steps:

01 - Set the oven to 400°F.
02 - Pat chickpeas dry with a clean towel and toss them with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread the chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Allow to cool slightly.
04 - In a large bowl, mix together 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 the dressing over the salad and toss gently to evenly coat the ingredients.
07 - Top the dressed salad with the crispy chickpea croutons just before serving.

# Expert Advice:

01 -
  • The chickpea croutons stay crispy even when dressed, giving you that satisfying crunch without meat.
  • Everything comes together in under 40 minutes, perfect for those nights when you want something vibrant but don't want to fuss.
  • It feels indulgent and colorful on the plate, but it's actually one of the easiest things you can make look restaurant-quality.
02 -
  • If you add the warm chickpeas directly to the warm salad, they'll soften within minutes—let them cool completely or add them at the last second before eating.
  • A salad spinner is your best friend for keeping greens crisp and preventing that watery, sad salad situation.
  • The dressing can be made up to two days ahead, but dress the salad only when you're ready to eat it.
03 -
  • Pat your chickpeas so dry they feel almost brittle before tossing with oil—moisture is the enemy of crispiness.
  • Use a whisk for the dressing instead of shaking it in a jar, which breaks down the emulsification and makes it taste thinner.
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