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Crispy Chickpea Salad
Salad
Fairgrown
Serves 6-8 Prep 15 min Cook 25 minA fresh, vibrant summer salad loaded with roasted crispy chickpeas for protein, crisp garden veggies, and a zesty homemade vinaigrette that will turn anyone into a salad lover. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Summer Squash(Green Zucchini)— 2 medium (Green Zucchini), sliced
- Cucumbers(Any)— 1, sliced
- Peppers(Any)— 1, diced or sliced
- Tomatoes(Any)— 1 small container cherry, halved
- Lettuce(Any)— 1 container, rinsed and dried
Additional / Pantry
- 2 (16 oz) cans chickpeas, rinsed and drained
- 1–2 tablespoons olive oil (for roasting chickpeas)
- ½ cup olive oil (for the dressing)
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Italian seasoning
- Salt and black pepper, to taste
- Pumpkin seeds, optional (garnish)
Instructions
- Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel (drier chickpeas get crispier).
- Toss the dried chickpeas with 1–2 tablespoons of olive oil and a pinch of salt and pepper. Spread them in a single layer on a foil-lined baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
- While the chickpeas roast, make the vinaigrette: in a small bowl or jar, whisk together ½ cup olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, onion powder, and Italian seasoning. Season with salt and black pepper to taste. Set aside.
- Prep the vegetables: slice the zucchini into rounds, slice the cucumber, dice or slice the bell pepper, halve the cherry tomatoes, and rinse and dry the lettuce.
- In a large serving bowl, arrange the lettuce as a base. Top with the sliced zucchini, cucumber, bell pepper, and halved cherry tomatoes.
- Spoon the crispy roasted chickpeas over the top and sprinkle with pumpkin seeds if using.
- Drizzle the vinaigrette over the salad just before serving and toss gently to combine everything. Serve immediately and enjoy.
Notes
For extra-crispy chickpeas, make sure they're very dry before roasting and don't crowd the pan. The dressing keeps well in the fridge for up to a week — shake before using. Swap or add any garden vegetables you have on hand.