Mixed Greens with Chickpea Croutons (Printable format)

A refreshing mix of tender greens and crunchy spiced chickpea croutons with a tangy dressing.

# List of ingredients:

→ Crispy Chickpea Croutons

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/4 tsp 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 tbsp extra-virgin olive oil
15 - 1 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tsp maple syrup or honey
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper

# How to make it:

01 - Set oven temperature to 400°F.
02 - Pat chickpeas dry with a clean towel. Toss them with olive oil, smoked paprika, ground 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 brown and crispy. Allow to cool slightly.
04 - In a large mixing bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and sliced radishes together.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup (or honey), salt, and black pepper until emulsified.
06 - Pour dressing over the salad and toss gently to evenly coat all ingredients.
07 - Top the dressed salad with the crispy chickpea croutons just before serving for optimal texture.

# Expert Suggestions:

01 -
  • Those crispy chickpeas turn a simple salad into something crunchy and genuinely satisfying, not boring.
  • Everything comes together in under 40 minutes, which means you can actually make this on a random Tuesday without planning.
  • The bright lemon dressing wakes up your palate without being heavy or pretentious.
02 -
  • Drying the chickpeas is absolutely crucial—I learned this by making a wet, chewy batch that felt like a mistake.
  • Add the croutons at the very last second, or they'll soften and lose that satisfying crunch that makes this whole thing special.
  • You can make the roasted chickpeas ahead and store them in an airtight container for a few days, which makes weeknight salads even faster.
03 -
  • Make extra roasted chickpeas and keep them in a jar—they're addictive as a snack and transform any bowl or grain situation into something special.
  • If your dressing tastes too tart, you didn't add enough sweetness; a tiny drizzle of maple syrup balances the lemon perfectly.
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