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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper, to taste - 4 cups mixed salad greens (such as arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, thinly sliced - 1/2 avocado, sliced - 2 tablespoons tahini - Juice of 1 lemon - Fresh herbs (such as parsley or cilantro) for garnish I love how simple and fresh this crispy chickpea salad is. You get to enjoy great flavors and textures all in one bowl. Let’s break down these ingredients to understand their roles. First, the chickpeas serve as the star. They provide protein and fiber. The olive oil adds richness and helps the spices stick. Smoked paprika brings a warm, smoky flavor. Salt and pepper enhance everything, making each bite pop. Next, the salad base is where the magic happens. I like using a mix of greens. It adds depth and color. Cherry tomatoes give sweetness and juiciness. The cucumber adds crunch, while the red onion gives a bit of sharpness. Finally, the avocado adds creaminess. Now, for the dressing, tahini gives a nutty flavor that pairs well with lemon juice. The lemon adds brightness, making the salad feel light and fresh. Fresh herbs like parsley or cilantro provide a fresh finish. You can find the full recipe [here](#) to make this delightful dish at home. The balance of flavors and textures makes this salad a go-to for any meal! - Preheat oven to 400°F (200°C). - In a bowl, toss the drained chickpeas with: - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and pepper, to taste - Spread the seasoned chickpeas on a baking sheet in a single layer. - Roast for 25 to 30 minutes until golden brown and crispy. - Shake the pan halfway through for even cooking. - In a large bowl, mix: - 4 cups mixed salad greens (like arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, thinly sliced - In a small bowl, whisk together: - 2 tablespoons tahini - Juice of 1 lemon - A pinch of salt - A couple of tablespoons of water to create the dressing. - Once the chickpeas are crispy, add them to the salad. - Drizzle the tahini dressing over the top and gently toss to combine. - Top the salad with sliced avocado and garnish with fresh herbs. For the full recipe, check out the detailed instructions above. - Make sure chickpeas are completely dried before you toss them with oil and spices. - Use parchment paper on your baking sheet. This helps the chickpeas not stick. - You can change the tahini dressing thickness by adding water. This helps with creaminess. - Try adding spices like cumin or chili flakes for extra flavor. - Serve the salad in a big platter. This shows off the bright colors of the salad. - Add some extra roasted chickpeas on top. This gives extra crunch and looks lovely. For the complete recipe, check out the [Full Recipe]. Enjoy making your crispy chickpea salad! {{image_2}} You can change up the greens in your salad. Spinach, kale, or romaine all work well. If you want a creamier dressing, swap tahini for yogurt. This alters the flavor but keeps it tasty. To make your salad more filling, add grilled chicken or feta cheese. These ingredients add flavor and protein. You can also toss in black beans for a plant-based protein boost. For extra texture, add nuts or seeds. Almonds, walnuts, or sunflower seeds give a great crunch. Dried fruits like cranberries or raisins add a sweet twist. These small changes can elevate your dish. For the full recipe, check out the complete guide. Store leftover crispy chickpeas and salad separately. This keeps the chickpeas crispy. Place the salad in an airtight container. It stays fresh for up to 3 days. This way, you can enjoy it later without losing the crunch. When you're ready to serve, reheat the chickpeas in the oven. This brings back their crispiness. Bake them at 400°F for about 5-10 minutes. Just before serving, add fresh greens and dressing again. This keeps the salad vibrant and tasty. Freezing the salad is not recommended. The greens will wilt and lose their texture. However, you can freeze cooked chickpeas for later use. Just cook them, cool them, and store in a freezer bag. They can be a great addition to your next meal. Check the [Full Recipe] for more cooking tips! - Yes, but it's best to add the chickpeas just before serving to maintain their crunch. Storing the salad too long can make the chickpeas soft. If you want to prep ahead, chop the veggies and mix the dressing. Keep the chickpeas separate until you’re ready to eat. - Toss seasoned chickpeas in the air fryer for about 15-20 minutes at 400°F (200°C). Shake the basket halfway to ensure even cooking. This method gives you a quick, crispy texture without using the oven. Air frying is a great way to save time while still enjoying that crunch. - Sunflower seed butter or Greek yogurt can be excellent substitutes for tahini. Each option gives a different flavor and texture. Sunflower seed butter keeps it nut-free, while Greek yogurt adds creaminess. Feel free to experiment and find what you like best! You can enjoy a delicious, healthy salad packed with flavor. By using simple ingredients, like chickpeas and fresh veggies, you create a filling meal. The steps are easy to follow, ensuring crispy chickpeas and a creamy dressing. Feel free to get creative with your toppings or try new veggies. This dish is a great addition to any lunch or dinner. Remember, you can store leftovers for later, but keep the chickpeas separate for crunch. You’ll love making this salad as much as eating it!

Crispy Chickpea Salad

Looking for a refreshing salad that combines crunch and flavor? Try my Crispy Chickpea Salad, packed with roasted chickpeas, fresh veggies, and a tangy tahini dressing! This easy-to-make dish is not only nourishing but also perfect for satisfying your healthy cravings. Discover the step-by-step recipe and tips to achieve the ultimate crispy goodness. Click through to elevate your meal with this delightful salad!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

4 cups mixed salad greens (such as arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, thinly sliced

1/2 avocado, sliced

2 tablespoons tahini

Juice of 1 lemon

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until they are well coated.

      Spread the seasoned chickpeas on a baking sheet lined with parchment paper in a single layer.

        Roast in the oven for 25-30 minutes, or until they are golden brown and crispy, shaking the pan halfway through for even cooking.

          While the chickpeas are roasting, prepare the salad base. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

            In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and a couple of tablespoons of water to create a creamy dressing. Adjust the consistency with more water if needed.

              Once the chickpeas are crispy, remove them from the oven and let them cool slightly.

                Add the crispy chickpeas to the salad mixture and drizzle the tahini dressing over the top. Gently toss to combine.

                  Top the salad with sliced avocado and garnish with fresh herbs.

                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                      - Presentation Tips: Serve the salad in a large bowl or platter, showcasing the vibrant colors of the ingredients. For an extra touch, sprinkle some extra roasted chickpeas on top for a crunchy garnish.