Mixed Greens Crispy Croutons (Printable)

Tender greens combined with crunchy, spiced chickpea croutons for a vibrant, satisfying meal or side.

# What You Need:

→ Crispy Chickpea Croutons

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, baby spinach, romaine, frisée)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cucumber, sliced
11 - 1/4 red onion, thinly sliced
12 - 1/4 cup shredded carrots
13 - 1/4 cup radishes, thinly sliced

→ Dressing

14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

# Directions:

01 - Set the oven to 400°F and prepare for roasting the chickpeas.
02 - Pat the chickpeas dry using a clean towel, then toss them with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Allow to cool slightly.
04 - In a large bowl, mix the salad greens, cherry tomatoes, sliced cucumber, red onion, shredded carrots, and radishes.
05 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
06 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
07 - Top the dressed salad with the crispy chickpea croutons just before serving to maintain crunchiness.

# Expert Advice:

01 -
  • The crispy chickpea croutons are ridiculously satisfying and sneakily packed with protein, so you stay full for hours.
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
  • This salad works as a light lunch, a dinner side, or even stretched into a hearty meal for one.
02 -
  • Drying the chickpeas is genuinely the difference between crispy and mealy—I learned this after my first attempt, where I skipped this step and regretted it immediately.
  • Always top with the chickpeas just before eating, or they'll soften from the dressing and lose their whole appeal.
  • If you make this ahead, keep the chickpeas in a separate container and assemble everything at the last minute for maximum texture.
03 -
  • Toast pumpkin seeds or sunflower seeds and scatter those on top too—it adds another layer of crunch and makes the whole thing even more filling.
  • A squeeze of fresh lemon juice right at the table elevates everything, and letting people finish seasoning their own salad means everyone's happy with their version.
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