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 wondered why it needed so much salt but apparently that went well with Kale. I added a number of other vegetables and some herbs. This is a good base. I didn’t use the Parmesan.
This salad was delicious! I’m trying to get back into healthy eating as I had a new baby and making this salad plus avocado and red peppers for lunches. Thanks Jenn!
Simple and surprisingly tasty!
I made this for lunch today, and it was good, as well as satisfying. I’m on the Ornish reversal diet, Low fat, high carb, thus made the salad into two portions: One with the oil dressing for my wife, one for me with an alternate, oil free dressing. Served with a nice chunk of toasty pretzel bread. Looked nice on the plate, almost as nice as your photos, and tasted good. This may become a regular lunch and/or nice side salad for a bigger meal, strictly vegetarian, of course. Nicely done!
Forgot to rate with stars—4*, very good. With oil dressing, my wife rated it 5*.ive been on Ornish reversal program for 5 years. I don’t miss meat. The oil free and nut free stipulations remain a challenge.
Made this recipe several times at this point. It’s been a while so I had to look it up on Pinterest where I pinned it. Tonight I’m making broiled cod with lemon butter and seasonings. This is the perfect complement to that proteins. I’ll throw it off with a baked sweet potato to change up the lemony flavor to something sweet After rinsing the chickpeas I always dry them thoroughly before I bake them. This seems to help them cook more quickly and crisper. I to make extra dressing in a bowl jar shake it up use what I need and keep the rest on hand many salads and or chicken recipes.
Delicious and so easy! I added some grilled chicken on top. Would also be delicious with roasted salmon. Yum!
I made it tonight as a side dish with grilled pork chops and roasted sweet potatoes. It was delicious! Our Kale was homegrown and it was so nice in this salad. I was never a chick pea fan but this recipe has totally changed my thinking! We enjoyed it!
Wonderful. Light and flavourful.
I made this salad today in an attempt to thwart my holiday overindulgences. Are the chickpeas supposed to be crunchy all the way through or crisp on the outside and softer on the inside? I made two batches because I had a large can of chickpeas. I baked the second batch a little longer and they were definitely crunchier (which I kind of preferred). I suspect my oven is wonky and the most likely culprit.
Hi Karen, They should be super crisp outside, and soft inside but however you like them best works.
This is by far the easiest and tastiest salad I have made. Everyone I make it for enjoys it and wants the recipe. After making the roasted chickpeas I could stand and eat those all by themselves. Great recipe that I highly recommend.
Thank you! This was great and hubby ate baby kale happily. I mixed in some baby spinach to soften the kale intensity and didn’t let him know it was baby kale…he liked it so much he suggested we should have it again. Also found out my hummus hater enjoys roasted chick peas.