Mixed Greens with Chickpea Croutons (Printable)

Tender mixed greens paired with crunchy spiced chickpea croutons for a fresh and satisfying dish.

# What You 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 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

# How to Make It:

01 - Set the oven to 400°F.
02 - Pat chickpeas dry with a towel, then toss with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
03 - Arrange chickpeas on a baking sheet in a single layer and roast for 20 to 25 minutes, shaking the pan halfway until golden and crisp. Let 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 until all ingredients are evenly coated.
07 - Top the dressed salad with the crispy chickpea croutons just before serving.

# Expert Tips:

01 -
  • Those crispy chickpea croutons are addictive, delivering a savory crunch that keeps you coming back for another bite.
  • It's naturally plant-based and gluten-free, but no one will notice because it actually tastes like food people want to eat.
  • Comes together in 40 minutes flat, making it perfect for weeknight dinners when you're tired of the usual.
02 -
  • Drying the chickpeas is non-negotiable; that's the difference between crispy croutons and mushy disappointment.
  • Add the croutons at the very last moment before eating, or they'll absorb moisture from the dressing and lose their crunch.
  • The dressing should taste slightly bold on its own because it mellows once it mingles with all the vegetables.
03 -
  • Make the dressing in a mason jar and shake it vigorously; the friction helps emulsify it better than whisking alone.
  • Keep the crispy chickpeas in an airtight container for up to three days so you can throw together salads all week without the oven.
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