Crispy Chickpea Vegetarian Salad with Zesty Herb Dressing
A hearty, flavorful vegetarian salad featuringcrispy spiced chickpeas, fresh vegetables, and a 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.
Nutrition
Calories: 320kcal
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