Mixed Greens with Chickpea Croutons (Print)

Tender mixed greens topped with crunchy spiced chickpea croutons for a light, vibrant dish.

# What You Need:

→ 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

# Steps:

01 - Set the oven to 400°F to prepare for roasting chickpeas.
02 - Pat chickpeas dry with a clean towel and toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, shaking halfway through until golden and crisp. Allow to cool slightly.
04 - In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, red onion, shredded carrots, and radishes.
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 coat evenly.
07 - Top the dressed salad with the crispy chickpea croutons just before serving.

# Top Tips:

01 -
  • Those crispy chickpea croutons add a protein-packed crunch that makes this feel genuinely satisfying, not like you're being virtuous by eating leaves.
  • It comes together in under 40 minutes with almost no technique required, so you can throw it together on nights when cooking feels like a chore.
  • The bright lemon dressing pulls everything together in a way that makes even plain greens taste alive.
02 -
  • The chickpeas must be completely dry before roasting or they'll steam and become chewy instead of crisp—this is non-negotiable and worth the extra minute with a towel.
  • Dress the salad just before serving or the greens will wilt and the croutons will soften, so if you're making this for guests, keep the dressing separate until the last moment.
03 -
  • Use a salad spinner to dry your greens thoroughly after washing—wet greens dilute the dressing and make the whole salad feel heavy.
  • Make the dressing in a mason jar and shake it vigorously instead of whisking; it emulsifies better with the vigorous motion and you can save any leftovers for the next day.
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