Crispy Chickpea Power Greens Salad
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This delicious power greens salad makes a satisfying and healthy lunch all on its own, or a perfect side to accompany your main dish at dinner.
Looking for a satisfying, nutritious lunch or a perfect side dish for dinner? This salad fits the bill. Crispy roasted chickpeas add a nice crunch to a healthy base of mixed greens, while shavings of Parmigiano-Reggiano add a rich, nutty flavor. Tossed in a zesty lemon vinaigrette, it stands beautifully on its own or pairs perfectly with pan-seared salmon, steak, or even a rotisserie chicken for a quick and delicious meal. It’s also a great companion to Italian soups like pasta fagioli or zuppa Toscana.
“I wasn’t expecting much when I made this salad. After all, there’s not a whole lot to it. But it is DELICIOUS and the roasted chickpeas are absolutely snack-worthy.”
What You’ll Need To Make Crispy Chickpea Power Greens Salad
- Chickpeas: Add a crispy, protein-packed element to the salad.
- Extra Virgin Olive Oil: Used to roast the chickpeas and to dress the salad, adding richness and flavor.
- Salt And Pepper: Enhances the flavor of both the chickpeas and the salad.
- Lemon Juice: Provides a bright, tangy freshness to the salad.
- Garlic: Adds a subtle, savory depth to the salad dressing.
- Dark Leafy Greens Mix: The nutrient-rich base of the salad. The mix can include any/all of the following: baby kale, arugula, chard, spinach, etc.
- Shaved Parmigiano-Reggiano: Adds a savory, umami-rich flavor to the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper.
Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper.
Add the greens and toss until evenly coated.
Taste and adjust seasoning, if necessary. Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas.
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Crispy Chickpea Power Greens Salad
This delicious power greens salad makes a satisfying and healthy lunch all on its own, or a perfect side to accompany your main dish at dinner.
Ingredients
For the Roasted Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Salad
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 tablespoons extra-virgin olive oil
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.)
- ½ cup shaved Parmigiano-Regianno
Instructions
- Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas.
Nutrition Information
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- Per serving (4 servings)
- Calories: 342
- Fat: 20g
- Saturated fat: 4g
- Carbohydrates: 29g
- Sugar: 5g
- Fiber: 8g
- Protein: 14g
- Sodium: 940mg
- Cholesterol: 10mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I love your recipes!
I kindly have one small suggestion, please.
Include in the steps for the chickpeas preparation, before seasoning them, to pat them dry with a paper towel or small hand towel.
This may help some other OUAC fans with crispier chickpeas.
Suggested with love ❤️ Thank you!
I needed to make a kale salad on the spur of the moment and only had on hand curly kale (labeled “kale greens”) and had no chickpeas. Nonetheless, I went with what I had and the salad I made was delicious, a testament to the wonderful dressing and helpful instructions in the recipe about substituting other kale. Thank you so much, Jenn. I look forward to trying the recipe with baby kale and crispy chickpeas. I am sure it will be even more fabulous.
Great salad! Used arugula since baby kale was out of stock. Followed the recipe as written and it was a perfect and elegant companion to the “nice” lasagna recipe on this site which I served with steak. Will definitely make again.
Simple and delicious!
YUM! I just finished eating my salad and thoroughly enjoyed it. I followed the recipe exactly but added dried a handful of cranberries for sweetness.
Delighted with the super-simple dressing – though it needed a brief massage into the baby kale to soften the greens before portioning the salad. The shaved parmesan curls looked & tasted great with it. As for the chickpeas, even after rinsing, draining, and rolling in a tea towel to dry, they took longer than expected to crisp up at the surface (even with convection on) and were quite soft in the inside. If I make these again I’ll roast them thoroughly in advance and add flavorings beside salt & pepper: possibly garlic, rosemary, or green goddess seasoning. I recommend adding halved cherry tomatoes (or pomegranate seeds as suggested by another reviewer) to the salad for color and taste contrast. Looking forward to trying this recipe again with other greens from this summer’s CSA share.
This is incredibly good salad and incredibly easy to make!
I made it with 50-50 baby spinach and mixed greens (because the store didn’t have baby kale). Wow it was good! Everybody at the dinner raved. Really good leftovers the next day.
I love chickpeas, but I must have done something wrong with these chickpeas even though I followed the directions exactly, because they came out chewy and not crunchy. Kind of ruined the whole salad…but sauce was good!