Mixed Greens with Chickpea Croutons (Printer View)

A refreshing blend of tender greens topped with crunchy spiced chickpea croutons.

# Components:

→ 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 - Heat the oven to 400°F.
02 - Pat the chickpeas dry using a clean towel, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread the seasoned chickpeas evenly on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until they turn golden and crispy. Allow to cool slightly.
04 - Combine mixed greens, halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, and radishes in a large bowl.
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 ingredients and toss gently to ensure even coating.
07 - Top the dressed salad with the crispy chickpea croutons immediately before serving.

# Expert Advice:

01 -
  • Those chickpea croutons have a satisfying crunch that makes you forget you're eating something entirely plant-based.
  • The whole thing comes together in under 45 minutes, which means you can serve dinner without exhausting yourself.
  • It's the rare salad that feels hearty enough to be a main course but light enough that you don't feel sluggish afterward.
02 -
  • Patting the chickpeas dry is genuinely the difference between crispy croutons and dense, chewy ones—don't skip this step even if it feels tedious.
  • Dressing and topping the salad at the very last moment keeps everything fresh and crunchy; a wilted salad with soggy chickpeas defeats the entire purpose.
  • The Dijon mustard in the dressing isn't about flavor—it's an emulsifier that keeps the oil and lemon juice from separating.
03 -
  • Make your dressing in the bottom of a large bowl, then add your greens on top—by the time you toss everything together, the greens get coated evenly and you don't have to hunt for a separate mixing bowl.
  • If you're prepping this ahead for a meal, keep the chickpeas and dressing separate until the last possible moment, then assemble just before eating.
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