Mixed Greens with Chickpea Croutons (Printable)

Tender mixed greens topped with crunchy, spiced chickpea croutons and a zesty dressing.

# What You'll 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

# Directions:

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

# Expert Hints:

01 -
  • Those crispy chickpea croutons have a satisfying crunch that makes you feel like you're eating something decadent, even though it's completely plant-based.
  • The whole thing comes together in 40 minutes, making it perfect for when you want something fresh and substantial without spending your evening cooking.
  • It's naturally vegan and gluten-free, but tastes so good no one will feel like they're missing anything.
02 -
  • Pat those chickpeas dry before roasting—any lingering moisture will make them chewy instead of crispy, and that's the whole point of this salad.
  • Add the crispy croutons at the very end; they soften quickly once they touch the dressing, so resist the urge to dress everything together too early.
03 -
  • If you notice your chickpeas aren't getting crispy enough, raise the oven temperature to 425°F and check them at 18 minutes—sometimes it's just those few degrees that make all the difference.
  • Whisk your dressing in a bowl with the mustard first, then slowly add the oil while whisking—this emulsification trick makes the dressing taste richer and coat the greens more evenly.
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