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crispy chickpea salad salata cu naut crocant (2)

Crispy Chickpea Salad

This crispy chickpea salad tops fresh greens, corn and avocado with crunchy oven-roasted chickpea croutons for a protein-rich vegan meal. It's ready in about 25 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Choose Serving Size 4

Ingredients 

Chickpea croutons:

  • 1 cup chickpeas cooked (I used canned chickpeas, drained)
  • 2 Tbsps olive oil
  • salt to taste
  • ½ tsp hot paprika
  • 1 tsp sweet paprika

Chickpea Salad:

  • 1 head lettuce small, chopped
  • ½ cup sweet corn
  • 4 Tbsps olives sliced
  • 3 scallions chopped
  • 1 avocado sliced
  • 2 Tbsps olive oil
  • 1 Tbsp lemon juice
  • tahini optional

Instructions

  • Mix all the chickpea crouton ingredients together and spread them out on a baking tray lined with parchment paper.
  • Bake at 180C/375F for 15-20 minutes, until crispy and golden.
  • Meanwhile, prepare the salad by simply mixing all the salad ingredients together.
  • Top the salad with the chickpea croutons and drizzle with tahini (optional).

Notes

Pat the chickpeas fully dry before roasting for maximum crispiness. Add the croutons just before serving so they stay crunchy, and store any leftover salad and croutons separately in the fridge.