Description
Enjoy a healthy and protein-packed lunch with this Crispy Chickpea Salad recipe. Roast chickpeas until perfectly crunchy and toss them with fresh greens for a satisfying meal.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the rinsed chickpeas completely dry with a paper towel. This is key for crispiness!
- In a bowl, toss the dried chickpeas with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the chickpeas in a single layer on a baking sheet.
- Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the roasted crispy chickpeas to the salad.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy your delicious, protein-packed salad!
Notes
- Ensure chickpeas are very dry before roasting for maximum crispiness.
- Feel free to customize the salad with your favorite vegetables and a dressing of your choice.
- Leftover roasted chickpeas can be stored in an airtight container for a few days, but may lose some crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: Approximately 350
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 16g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 10g
- Protein: Approximately 12g
- Cholesterol: 0mg