Mixed Greens with Crispy Chickpeas (Printable Version)

A vibrant mix of tender greens topped with crunchy, spiced chickpea croutons for a tasty, healthy dish.

# 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 ground 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 ground black pepper

# How-To Steps:

01 - Preheat the oven to 400°F.
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 - Spread chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Allow to cool slightly.
04 - Combine mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and 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 and toss gently to evenly coat all ingredients.
07 - Top the salad with the crispy chickpea croutons just before serving.

# Expert Advice:

01 -
  • Those chickpeas get impossibly crispy and crunchy, turning what could be boring into genuinely addictive.
  • It comes together in less than an hour, which means weeknight dinner that doesn't feel rushed.
  • You can make it vegan, gluten-free, or add cheese if you want—it bends to your needs without complaining.
02 -
  • Never skip drying those chickpeas—I learned this the hard way when I got a pan full of steamed legumes instead of crispy gold.
  • Add the dressing right before eating; dressed salad sitting in the fridge turns into a sad pile of wilted leaves.
03 -
  • Don't let those chickpeas get dark brown in the oven or they'll taste burnt; aim for golden and just shy of what you think looks right.
  • If you're serving this for a crowd, dress only the portion you're eating immediately and let everyone add their own crispy chickpeas.
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