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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This is by far our absolute favorite salad recipe of all time! It is simple and the tastes combine amazingly well. How can something so nutritious taste so fabulous? My husband asks me to make this at least a few times a week. Thank you for a wonderful recipe.
I was searching for a Kale Salad recipe and came upon your website/blog. I have never made a kale salad before but I bought a bunch because it looked so fresh! I had to try make something with it. I’ve had kale salad before and I quite enjoyed it but my family did not. So I knew I needed to try something different from their version of kale. I didn’t buy the tender baby kale you suggested but, as I had read, I could chop this typically tough variety. So I did. I left the chickpeas out this time to hook my family into trying kale again; I will definitely try it next time. And i added one more ingredient to the dressing to let it really grab onto the kale…I added a heaping teaspoon of Mayo. It turned out amazing!! The kids and my husband even had 2nd helpings!! Will definitely do this again!! Thank you!!
Sasha C.
Oh, and I let this sit on counter for an hour to let it all soak in. Yummy!!
I made this tonight and my husband and I think if there’s such a thing as a perfect salad, this is it. It’s simple, clean, interesting, surprising, and so tasty! The crispy chickpeas and shaved Parmesan Reggiano add great texture and taste. I usually don’t care for dressing mixed into the salad since I like a very lightly dressed salad. But this one is so delicious I’m glad to make an exception. I liked this salad so well I ate it for a first course AND dessert!
I made this amazing salad for a family get together celebrating my daughters 2nd birthday. I couldn’t find baby kale where I was shopping, but I got a superfood greens mix, so it was similar. I love the roasted chickpeas and the simple dressing.
Hi Jenn,
I loved this recipe!! Served it at Thanksgiving …for a family of 20 and it was gone! I quadrupled the recipe except for the garbanzo beans and cheese which were just doubled. Added about a pound of thin sliced Brussel sprouts and for display, added a cup of pomegranate seeds!
Very light and was a great choice for such a heavy dinner. Healthy too! Will make again for Christmas Eve dinner!
Hi Marty, These are great ideas; bet it was beautiful with the pomegranate seeds. Thank you!
I LOVE this salad! I have made it at least 6 times. I never get tired of it.
Is there some way of keeping the roasted chickpeas for a day? I re-roasted them but they were not great.
Hi Margaret, Unfortunately, roasted chickpeas are really best served immediately. Sorry!
I froze the leftover chickpeas after roasting and although quite as good, still not bad.
I have refrigerated left over chickpeas and then when I am ready to use them, I toss them in a small pan over med-hi heat for a few minutes.
I’ve personally never been a huge fan of kale because it can get bitter fast, but decided to plant some in my garden and pledged to harvest it early since it’s so good for you. I also have never been able to eat kale raw except when blended into a fruity smoothie, but was determined to find a way to eat it in salad form. This recipe was the first recipe that popped up in my google search and boy am I glad I tried it. My husband and I both love love LOVE this recipe. We honestly eat it a couple times a week, and it has become the go-to salad of choice to serve to guests. We’ve had some people turn their nose up at kale, but every single one has been converted once they tried it. It’s THAT delicious.
I generally make it exactly as written, but tend to eye the S&P. Definitely do not skimp on these, I made it last night and was a little light, and it definitely made a difference.
This was the 2nd recipe I tried on your site. I was intrigued by the roasted chickpeas. The simplicity of the recipe and the nutritional value of the ingredients used makes this another winner. I’ve done this recipe 3x already and have shared this recipe with a co-coworker. When I roasted the chickpeas the 2nd time, I tried it with grated lemon rind and it even made it better. This is a keeper.
Made this yesterday for a Memorial Day cookout – it was delicious and easy to make! Overall, this is a great salad and everyone liked it.