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- 1 can (15 oz) chickpeas, drained and rinsed - 4 cups mixed greens (spinach, arugula, and romaine) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - 1/4 red onion, thinly sliced - 1 avocado, sliced - 2 tablespoons tahini - 2 tablespoons lemon juice - Water to thin - Seasonings: Salt, pepper, smoked paprika, garlic powder - Additional toppings like sesame seeds or nuts - Alternative greens or vegetables Crispy chickpeas are the star of this salad. They add crunch and protein. Start with a can of chickpeas. Be sure to drain and rinse them well. This step helps remove extra sodium. For the greens, I love a mix of spinach, arugula, and romaine. They add different flavors and textures. You can also use other greens if you prefer. Cherry tomatoes bring sweetness to the dish. Diced cucumber and bell pepper add freshness and crunch. Red onion gives a nice bite, while the avocado adds creaminess. Now, let's talk about the dressing. Tahini is a rich base. It has a nutty flavor. Mixing it with lemon juice brightens the taste. Add water to make it thinner. Seasonings like salt, pepper, smoked paprika, and garlic powder enhance the flavor. Feel free to adjust these to your liking. You can add more toppings if you want. Sesame seeds give extra crunch. Nuts can add healthy fats. This salad is flexible, so make it your own! You can find the full recipe for a detailed guide. 1. Preheat your oven to 400°F (200°C). This helps make the chickpeas crispy. 2. In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they are evenly coated. 1. Spread the chickpeas on a baking sheet in a single layer. 2. Bake for 25-30 minutes. Shake the pan halfway through to ensure even crispiness. 1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and avocado. 2. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the thickness to your liking. 3. Season the dressing with salt and pepper. 4. Add the crispy chickpeas to the salad mix. Drizzle the tahini dressing over everything. Toss gently to combine. You can serve this salad right away for the best crunch or chill it for a refreshing treat. For the full recipe, refer back to the ingredients list and instructions. Enjoy your delicious Crispy Chickpea Salad! To make your chickpeas extra crispy, dry them well before seasoning. After draining and rinsing, use a kitchen towel to absorb moisture. This will help them roast better. You can also try different spices like cumin, curry powder, or chili powder. Each spice gives a unique flavor twist to the chickpeas. To adjust the tahini dressing, add water slowly until it reaches your desired creaminess. If you want a thinner dressing, keep adding water bit by bit. If you don’t have tahini, you can use peanut butter or sunflower seed butter as a substitute. These will still give a nice creamy texture. Serve the salad right after you make it. This keeps the chickpeas crunchy and the greens fresh. If you need a complete meal, pair the salad with grilled chicken or fish. It also goes well with whole-grain pita or quinoa for extra nutrition. {{image_2}} You can change this salad to fit your taste. Try a Mediterranean twist! Add feta cheese for a creamy touch. The salty feta pairs well with the crispy chickpeas. You can also make a spicy version. Just sprinkle chili flakes on the chickpeas before baking. This adds heat and flavor. If you follow a vegan diet, this salad is already perfect. The chickpeas provide protein and fiber. If you want a gluten-free option, you can enjoy it without worry. All the ingredients are naturally gluten-free. Seasonal vegetables can make your salad shine! In spring, add fresh asparagus or radishes. In summer, use juicy heirloom tomatoes. Autumn is great for roasted butternut squash. In winter, try shredded Brussels sprouts or kale for added crunch. Mix and match to keep things exciting! To keep your Crispy Chickpea Salad fresh, store it in the fridge. Use an airtight container to seal in the flavor. If you want to keep the chickpeas crunchy, store them separately. This way, they won’t get soggy. The salad lasts three days in the fridge. The crispy chickpeas stay good for about five days. To refresh the salad, add a splash of lemon juice or a bit of fresh greens. This brightens the flavors and keeps it tasty. Yes, you can freeze chickpeas! Just make sure they are fully cooked and cooled first. For salad components, freeze them in small bags. When ready to eat, thaw them overnight in the fridge. Avoid freezing the avocado or mixed greens as they don’t hold up well. For the full recipe, check out the Crispy Chickpea Salad section. If you need a tahini substitute, try these options: - Sunflower seed butter - Almond butter - Greek yogurt - Peanut butter - Cashew butter These choices work well in the dressing, giving nice flavor. You can make chickpeas crispy without baking by using these methods: - Pan-frying in a skillet - Air frying at high heat - Cooking in an Instant Pot with the lid off Each method will give you a nice crunch. Yes, you can prep this salad ahead! Here are some tips: - Keep crispy chickpeas separate until serving. - Mix the salad ingredients and store in the fridge. - Make the dressing and store it in a jar. This way, it stays fresh and crunchy when you eat it. This salad is very filling! It has many nutrients: - Protein from chickpeas - Healthy fats from avocado - Fiber from greens and veggies Together, these ingredients help keep you satisfied. Absolutely! Canned chickpeas work great in this recipe. They are already cooked and ready to use. Just drain and rinse them before adding to your salad. They save time and are easy to use. This blog post shared a simple, delicious salad full of healthy ingredients. We learned how to make crispy chickpeas and a tasty tahini dressing. You can customize the salad with extra toppings or seasonal vegetables, making it versatile for your taste. Remember to store leftovers correctly to keep them fresh. Whether fresh or stored, this salad is not just good for you—it’s filling too. Enjoy this recipe's many variations and tips, and get creative in your kitchen!

Crispy Chickpea Salad

Experience the crunch of our Crispy Chickpea Salad, a delightful mix of fresh greens and roasted chickpeas perfect for any meal! This easy recipe features nutritious ingredients like avocado, cherry tomatoes, and a creamy tahini dressing that elevates every bite. Ready in just 40 minutes, it's a must-try for salad lovers. Click through to discover the full recipe and enjoy a healthy, flavorful dish today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 cups mixed greens (spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (any color)

1/4 red onion, thinly sliced

1 avocado, sliced

2 tablespoons tahini

2 tablespoons lemon juice

Water to thin tahini dressing

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

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

      Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 25-30 minutes, shaking the pan halfway through, until golden and crispy.

        Meanwhile, in a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and sliced avocado.

          In a small bowl, whisk together tahini, lemon juice, and enough water to reach your desired dressing consistency. Season with salt and pepper to taste.

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

              Add the crispy chickpeas to the salad mixture and drizzle the tahini dressing over everything. Toss gently to combine.

                Serve immediately to keep the chickpeas crunchy, or chill it for a refreshing cold salad.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve in a large salad bowl with additional avocado slices on top and a sprinkle of sesame seeds for an extra crunch.