Looking for a refreshing, hearty salad that packs a punch of flavor while staying light? This Crispy Chickpea Vegetarian Salad offers the perfect balance of crunch and zest with its vibrant mix of fresh vegetables, spiced chickpeas, and a tangy herb dressing. Whether you’re a fan of vegetarian cuisine or just looking for a healthy meal that satisfies, this salad is versatile, delicious, and easy to make. Best of all, it’s a great choice for meal preps or quick lunches, making it a go-to option for any busy day.
Ingredients:
For the Crispy Chickpeas:
- 2 teaspoons olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon regular paprika
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- Cayenne pepper, to taste
For the Salad:
- 1 large head iceberg lettuce, chopped
- 3/4 cup pepperoncini, chopped
- 1 cup diced tomatoes
- 1 cup croutons
- 1 cup cubed cheese (vegetarian parmesan or your preferred type)
- 1/2 red onion, diced
- A handful of fresh herbs (optional: parsley, oregano)
For the Dressing:
- 1/2 cup vegan mayonnaise (or regular)
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
Step 1: Prepare the Crispy Chickpeas
- Preheat your oven to 400°F (200°C).
- Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, regular paprika, salt, onion powder, and cayenne pepper.
- Spread the seasoned chickpeas on a baking sheet in an even layer.
- Roast for about 20–25 minutes, or until crispy, stirring halfway through for even cooking.
Step 2: Prepare the Salad Base
- While the chickpeas are roasting, chop the iceberg lettuce and place it in a large bowl.
- Add the chopped pepperoncini, diced tomatoes, croutons, cubed cheese, diced red onion, and fresh herbs if using.
Step 3: Make the Dressing
- In a small bowl, whisk together the vegan mayo, olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano.
- Season the dressing with salt and pepper to taste.
Step 4: Assemble the Salad
- Once the chickpeas are done, let them cool slightly.
- Toss the salad with the dressing, ensuring everything is evenly coated.
- Top the salad with the crispy chickpeas and serve immediately.
Conclusion:
This crispy chickpea vegetarian salad is an easy yet flavorful dish perfect for any occasion. With a satisfying mix of textures from crunchy chickpeas and crisp vegetables, combined with the tangy herb dressing, this recipe is both nutritious and delicious. It’s a fantastic option for a quick meal that’s sure to leave you feeling refreshed and full. Plus, it can be easily customized with your favorite cheeses or fresh herbs, making it as versatile as it is tasty!
Crispy Chickpea Vegetarian Salad with Zesty Herb Dressing
Ingredients
For the Crispy Chickpeas:
- 2 teaspoons olive oil
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon regular paprika
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- Cayenne pepper to taste
For the Salad:
- 1 large head iceberg lettuce chopped
- 3/4 cup pepperoncini chopped
- 1 cup diced tomatoes
- 1 cup croutons
- 1 cup cubed cheese vegetarian parmesan or your preferred type
- 1/2 red onion diced
- A handful of fresh herbs optional: parsley, oregano
For the Dressing:
- 1/2 cup vegan mayonnaise or regular
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Step 1: Prepare the Crispy Chickpeas
- Preheat your oven to 400°F (200°C).
- Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, regular paprika, salt, onion powder, and cayenne pepper.
- Spread the seasoned chickpeas on a baking sheet in an even layer.
- Roast for about 20–25 minutes, or until crispy, stirring halfway through for even cooking.
Step 2: Prepare the Salad Base
- While the chickpeas are roasting, chop the iceberg lettuce and place it in a large bowl.
- Add the chopped pepperoncini, diced tomatoes, croutons, cubed cheese, diced red onion, and fresh herbs if using.
Step 3: Make the Dressing
- In a small bowl, whisk together the vegan mayo, olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano.
- Season the dressing with salt and pepper to taste.
Step 4: Assemble the Salad
- Once the chickpeas are done, let them cool slightly.
- Toss the salad with the dressing, ensuring everything is evenly coated.
- Top the salad with the crispy chickpeas and serve immediately.