Crispy Chickpea Chopped Salad
User Reviews
5
Crispy Chickpea Chopped Salad
Description
This Crispy Chickpea Chopped Salad features chickpeas toasted in olive oil with smoked paprika, garlic powder, oregano, salt, and black pepper until they develop a crisp exterior. They sit atop a bed of chopped butter lettuce, juicy grape tomatoes, refreshing cucumbers, and briny Castelvetrano olives, all enhanced by creamy crumbled goat cheese. A shallot vinaigrette made from diced shallots, red wine vinegar, honey, salt, and pepper emulsified with extra virgin olive oil adds brightness and subtle sweetness to the salad.
The salad delivers a balance of textures and flavors—from crunchy, smoky chickpeas to crisp greens and rich cheese. The roasting method crisps the chickpeas without drying them out, contributing a roasted depth that complements the fresh ingredients. Tossing the dressing with the vegetables before adding the chickpeas helps retain their crispness.
This salad can be served as a light main course or alongside grilled proteins. The mix of vegetables and goat cheese makes it fresh and satisfying. Leftover vinaigrette keeps well refrigerated for a few days and can be used to dress other salads or vegetables.
Ingredients
- 1 (15 ounce) chickpeas canned, drained and rinsed
- 1 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 8 cups butter lettuce chopped
- 1 cup grape tomato chopped
- ⅔ cup cucumber chopped
- ½ cup Castelvetrano olives pitted and torn
- 1/2 cup goat cheese crumbled
shallot vinaigrette
- 1 shallot diced, small
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
- To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!
shallot vinaigrette
- In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.
User Reviews
Overall Rating
5
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