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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Comments
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I would like to take this to the beach but we camp so I would need to make it ahead. Will it be ok if I make, mix it all together and store it in a container?
Hi Heather, It depends on how long it will be sitting, but for the best results, I’d probably store all the components separately and then combine them before serving. Hope that helps!
This salad is SPECTACULAR! Love love love. My family and I can eat it every day. Super easy to make, too!
I really 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. It seemed like a lot of dressing to me (and I usually like it that way), so next time I will probably add more greens.
Love this recipe. Simple, elegant, delicious. I did not roast the chick peas, used straight out of the can
Simple and delicious! I wanted a little more lemon in the dressing. It’s super easy to adjust based on taste.
Easy, healthy, and most of all delicious.
A family favorite! Thank you
Hi Jen,
I’ve made this salad before and it’s perfect just as you have it. My mom doesn’t want kale and I wonder if I can substitute butter lettuce? Thanks.
Sure, Glorianne, that should work. Enjoy!
Nothing but deliciousness and quick and easy to make!
Delicious Jenn, light and fresh salad that was easy to prepare. I brought it to dinner with friends. Enjoyed by all. I’m thinking of adding dried cranberries during Christmas for a festive feel .
So many more recipes to try Jenn – You are truly my go to favourite 🙂
Can’t wait for your next Cookbook.
I have made this salad several times and absolutely love it!!! The flavours are amazing and I would recommend it to everyone! I didn’t measure the salt and pepper precisely, just add to taste if you are on a low sodium diet 🙂