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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Help! I doubled the recipe and roasted 2 cans of garbanzo beans in the oven. They did not get crispy even with 20 minutes of roasting. Do you think I had too many of them on the cookie sheet and they steamed? I drained them as well but maybe I needed to pat them dry with a paper towel. Suggestions?
Hi Julie, sorry to hear you had a problem with the chickpeas crisping up. Here are some tips that may help achieve the texture you’re looking for.
Hi Jenn,
Do you think the chickpeas could be roasted ahead and put in an airtight container for a few hours before assembling and serving?
Also, do you think this would pair well with your ham and cheese sliders, or do you have another salad suggestion?
Hi Deb, Yes and yes! The citrus slaw would also be good with the sliders and it’s make-ahead. 🙂
This was delicious. I shouldn’t be surprised because all your recipes are but I was. I told my husband it was kale halfway through, he had no idea. Thank you Jen!
I went to a farmer’s market and bought a bag of baby kale — at least that was what I thought. Coming home, I figured they were bigger than baby kale and bitter! I pan fried the kale with a bit of minced garlic and made a warm salad — so yummy!
Simple and very good. Our family enjoyed it and I have already served it when friends came to visit. My only change was to add a little extra lemon juice. A great new recipe to add more kale into our diet.
A very yummy recipe. I used curly kale – left to marinade for about 20min in the sauce of oil and lemon juice. Tasted even better the next day! Used feta instead of parmesan-worked well.
This is by far my most favorite and the simplest salad ever!! This salad made me start eating kale more frequently and the roasted chickpeas or “channa” as I know it, are heavenly! I normally make a batch of salad dressing with lemon, olive oil, garlic, rice wine vinegar, salt, pepper and Parmesan and keep in the fridge. My family eats this almost every night!!! LOVE, LOVE, LOVE!!!
I had a play date today with a few friends and I made this salad for lunch. The ladies raved about it. They loved how simple and delicious it was.
This recipe is simple and delicious! It’s a simple salad with a few ingredients that is satisfying and delicious. This a go to recipe for me. Thank you!
Love this salad. Who knew chick peas were so tasty. I love your website, tips, instructions and pictures. I look forward to your recipes everyday on Instagram. Keep’m coming!