Mixed Greens Chickpea Croutons (Printable Page)

Tender mixed greens crowned with crunchy, spiced chickpea croutons for a bright, plant-based dish.

# What You Need:

→ Crispy Chickpea Croutons

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp ground cumin
05 - ¼ tsp garlic powder
06 - ¼ tsp salt
07 - ¼ tsp black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, baby spinach, romaine, frisée)
09 - 1 cup cherry tomatoes, halved
10 - ½ cucumber, sliced
11 - ¼ red onion, thinly sliced
12 - ¼ cup shredded carrots
13 - ¼ 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 - ½ tsp salt
19 - ¼ tsp black pepper

# Steps:

01 - Set the oven to 400°F and prepare for roasting.
02 - Pat the chickpeas dry, then toss them with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, shaking halfway through, until they turn golden and crispy. Allow to cool slightly.
04 - Place mixed greens, cherry tomatoes, sliced cucumber, red onion, shredded carrots, and radishes into a large bowl.
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 components and toss gently to ensure even coating.
07 - Top the dressed salad with the cooled crispy chickpea croutons just before serving.

# Expert Advice:

01 -
  • Those roasted chickpea croutons are absolutely addictive—crispy, warm, and way more interesting than any crunch you'd get from store-bought alternatives.
  • It comes together in under 40 minutes, yet tastes like you spent way more time on it than you actually did.
  • It's naturally plant-based but nobody feels like they're eating a "healthy salad"—it's genuinely satisfying and full of flavor.
02 -
  • Pat those chickpeas dry before roasting—moisture is the enemy of crispiness, and even a damp paper towel can make the difference between crunchy and chewy.
  • Add the warm chickpeas at the very last moment; if you toss them in while the salad is already dressed, they'll absorb moisture and lose that satisfying snap.
  • Make the dressing separately and taste it on its own before adding it to the greens—this way you can adjust the balance of acid, salt, and sweetness exactly how you like it.
03 -
  • Shake the chickpeas on the baking sheet halfway through roasting to ensure even browning and prevent any from burning on the bottom.
  • For the crispiest croutons possible, spread them in a single layer with space between each one—crowding the pan creates steam, which is the enemy of crunch.
  • Make extra chickpea croutons and store them separately; they're wonderful scattered over soup, grain bowls, or eaten straight from the container as a snack.
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