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Crispy Chickpea Salad

Crispy Chickpea Salad

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Who loves chickpeas?! These delicious beans shine in this crispy chickpea salad.

I’m going on month 22543280 of working from home.

Not really, more like 5 months, but it’s felt like forever.

And while I’m normally in a great habit of meal prepping, it’s been so much harder to meal prep while I’m always home.

Usually, I’ll make all of our lunches for the week and have everything ready to go. (P.S. you can grab my meal prep guide here!)

But lately, I’m just staring at the fridge around noon. I’m definitely in a lunch lull.

I decided that if I’m not going to totally meal prep, I need to at least get some things prepped to make lunch quick, easy, and healthy.

This crispy chickpea salad accomplishes all of that.

Why I Love Crispy Chickpeas

Crispy chickpeas are one of my favorite snacks – they are so flavorful and adapt to whatever dish you want to make!

So when I started roasting a big batch at the beginning of the week, it was the perfect topping to a delish salad.

Salads get a bad reputation. They’re known for being boring and tasteless. Or even worse, a facade of health but full of fried chicken.

Salads can be so good!

In addition to crispy chickpeas, this one has tomatoes, cucumbers, and feta, and topped with a delicious lemony dressing.

The chickpeas in this recipe are simple, with olive oil, salt, and pepper. But if you’re looking to spice it up, you can add garlic powder, paprika, or even parmesan to them before baking to spice it up and incorporate even more flavor to your salad!


For the Salad

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 4 cups salad mixed greens
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 1/4 cup crumbled feta

For the Dressing

  • 2 tbsp good extra virgin olive oil
  • juice of 1 lemon
  • pinch of Italian seasoning
  • pinch of salt and pepper

Crispy Chickpea Salad Directions

Preheat oven to 400 degrees F.

Drain and rinse chickpeas and spread on a baking sheet. Toss chickpeas with olive oil, salt, and pepper. Bake for 15 minutes, or until chickpeas are crisp to your liking.

While chickpeas are baking, in a large bowl, combine salad greens, tomatoes, cucumber, and feta.

In a small bowl, combine dressing ingredients. Toss over salad.

When chickpeas are crispy, add to the top of the salad and enjoy!

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