I’m sharing my Spicy Roasted Chickpea Salad along with a simple pantry trick that keeps the chickpeas crisp and adds an unexpected citrus note.

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I finally stopped tweaking and just wrote down my thoughts on this Spicy Roasted Chickpea Salad because I kept dreaming about it. I love how the chickpeas turn crunchy and nutty, then smoked paprika sneaks in with a smoky wake up that surprises you.

I stole a few ideas from a Food Crush post and it pushed the whole thing into something I actually crave for lunch. I kept the dressing bright with fresh lemon juice and tossed in avocado for cream, but what I keep thinking about is that first bite it hits savory, spicy and crunchy all at once, you wont expect it.

Ingredients

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Chickpeas: High in protein and fiber, keep you full longer, great salad crunch.
Smoked paprika: Adds smoky warmth and color, low calories, no sugar, very flavorful.
Avocado: Creamy, loaded with healthy fats and potassium, makes salad feel rich.
Lemon juice: Brightens flavors and adds acidity, it helps balance heat and salt.
Olive oil: Healthy monounsaturated fats, smooth mouthfeel, helps dressing cling to greens.
Feta cheese: Salty tang and creaminess, adds protein, optional but really tasty.
Pumpkin seeds: Toasty crunch, extra minerals like zinc and iron, great texture contrast.
Mixed greens: Low calorie, full of vitamins and fiber, make salad feel fresh.
Cherry tomatoes: Sweet acidity, juiciness cuts richness, adds vitamin C.
Cumin: Earthy warmth, small amount boosts savory depth without extra calories.

Ingredient Quantities

2 15-ounce cans chickpeas, drained, rinsed and patted dry (about 3 cups)

2 tablespoons olive oil for roasting

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like it

3/4 teaspoon fine sea salt, divided

1/4 teaspoon freshly ground black pepper

6 cups mixed salad greens (romaine, arugula, baby spinach)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 red onion, thinly sliced

1 ripe avocado, diced

1/2 cup crumbled feta cheese (optional but tasty)

1/4 cup chopped fresh cilantro or parsley

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil for dressing

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (optional, to balance the heat)

1/4 cup pumpkin seeds or sunflower seeds, toasted for crunch

Pinch of red pepper flakes (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). Pat the chickpeas very dry with paper towels and, if you want extra crunch, rub them between towels to loosen and discard some skins.

2. In a bowl toss the chickpeas with 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, cayenne (use 1/4 to 1/2 teaspoon depending on heat you want), 1/2 teaspoon of the fine sea salt, and the 1/4 teaspoon black pepper. Make sure they’re evenly coated.

3. Spread the chickpeas in a single layer on a parchment lined rimmed baking sheet. Don’t overcrowd the pan or they’ll steam instead of crisp. Roast 25 to 30 minutes, shaking or stirring every 8 to 10 minutes, until golden and crunchy. Let cool slightly so they firm up.

4. While chickpeas roast, toast the pumpkin or sunflower seeds in a dry skillet over medium heat, stirring, about 2 to 4 minutes until fragrant and lightly browned. Watch them close so they don’t burn.

5. Whisk the dressing: combine 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup (optional), the remaining 1/4 teaspoon sea salt, and a pinch of red pepper flakes if you want more heat. Taste and adjust.

6. In a large bowl toss together the 6 cups mixed salad greens, cherry tomatoes, diced cucumber, thinly sliced red onion, diced avocado, and the chopped cilantro or parsley.

7. Pour most of the dressing over the salad and toss gently so the avocado doesn’t get mashed; save a little dressing for later in case you want more.

8. Scatter the roasted chickpeas and the toasted seeds over the dressed salad, then sprinkle the crumbled feta on top if using. Add a little extra lemon juice, smoked paprika or cayenne if you want it brighter or hotter, and adjust salt and pepper to taste.

9. Serve immediately so the chickpeas stay crunchy. Leftover roasted chickpeas can be stored in an airtight container and re-crisped in a hot oven for a few minutes before using again.

Equipment Needed

1. Oven and a rimmed baking sheet with parchment paper, for roasting the chickpeas
2. Colander and paper towels to drain and pat chickpeas dry, youll want them extra crispy
3. Two mixing bowls — one medium for tossing chickpeas and one large for the salad
4. Small skillet for toasting pumpkin or sunflower seeds, watch them so they dont burn
5. Measuring spoons and measuring cups for spices, oil and lemon juice
6. Whisk or fork to emulsify the dressing
7. Sharp knife and cutting board to dice cucumber, avocado and slice onion
8. Salad tongs or large spoon and fork to toss gently, plus oven mitts for the hot sheet

FAQ

Q: How do I get the chickpeas super crispy?

A: Dry them really well after rinsing, toss with just enough oil, spread in a single layer on a rimmed baking sheet and roast at 425 F for 25 to 35 minutes, shaking the pan every 10 minutes. Don't overcrowd the pan, and let them cool on the sheet so they firm up. You can also air fry at 375 F for about 15 minutes if you have one.

Q: Can I make this salad vegan or gluten free?

A: Yes. It's naturally gluten free. To make it vegan swap the honey for maple syrup and skip the feta or use a plant based feta. Everything else is already vegan friendly.

Q: Can I roast the chickpeas ahead of time and how should I store them?

A: Roast up to 2 or 3 days ahead and keep them in an airtight container at room temp so they stay crunchy. If you refrigerate them they'll soften, so avoid the fridge if you want crunch. Keep the dressing separate and only dress the greens right before serving.

Q: I only have dried chickpeas, can I use those?

A: Sure. Soak them overnight, drain and simmer until tender (45 to 60 minutes), then drain, dry well and roast the same way. Canned is just faster but dried gives great texture if you plan ahead.

Q: How do I tone down the heat if it's too spicy?

A: Cut the cayenne to the lower end or skip it, and skip the red pepper flakes. Add a little honey or maple syrup to the dressing, or more lemon and olive oil to mellow the spice. Avocado and feta also help cool things down.

Q: Can this be prepped for work lunches?

A: Yes – pack roasted chickpeas in one container, greens and vegetables in another, dressing in a small jar, and keep avocado and feta separate. Toss everything together at lunch so the greens dont get soggy and the chickpeas stay crisp.

This Spicy Roasted Chickpea Salad Is Savory, Crunchy And Delicious! Recipe Substitutions and Variations

Chickpeas: swap with 2 cans cannellini or great northern beans, drained and roasted the same way, or use cubed firm tofu (roast till crisp) for a different texture.
Feta cheese: replace with crumbled goat cheese or cotija, or leave it out for a vegan option and add extra avocado or toasted nuts for richness.
Fresh lemon juice: use fresh lime juice instead, or about 2 Tbsp red wine vinegar or apple cider vinegar to keep the bright tang.
Pumpkin/sunflower seeds: try toasted chopped almonds, chopped pistachios, or crispy roasted chickpea croutons for the crunch.

Pro Tips

– Pat the chickpeas extra dry and rub off loose skins, then toss them with a pinch of baking soda before oiling. It sounds weird but the tiny bit of baking soda raises the pH and helps the skins puff and crisp up faster, so you get crunchier results.

– Don’t crowd the baking sheet. Use two trays if you need to, and rotate them halfway through roasting. If you have a convection setting use it, or crank the oven up a bit for the last 8 to 10 minutes to really crisp them, but watch close so they dont burn.

– Bloom your spices for more depth. Either heat them briefly in a dry pan or warm them with the oil for a few seconds before tossing with the chickpeas. Also add a little lemon zest to the dressing or right on the finished salad to brighten the smoky spices.

– Keep textures separate until serving. Store roasted chickpeas and toasted seeds in their own airtight container, and keep dressing and avocado separate. Recrisp leftovers in a hot oven or air fryer for a few minutes just before plating.

– Season in layers. Salt the chickpeas when you roast them, taste the greens after you toss them with some dressing and adjust, and save some crunchy chickpeas to sprinkle on top last so they stay crunchy.

This Spicy Roasted Chickpea Salad Is Savory, Crunchy And Delicious! Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm sharing my Spicy Roasted Chickpea Salad along with a simple pantry trick that keeps the chickpeas crisp and adds an unexpected citrus note.

Servings

servings

Calories

500

kcal

Equipment: 1. Oven and a rimmed baking sheet with parchment paper, for roasting the chickpeas
2. Colander and paper towels to drain and pat chickpeas dry, youll want them extra crispy
3. Two mixing bowls — one medium for tossing chickpeas and one large for the salad
4. Small skillet for toasting pumpkin or sunflower seeds, watch them so they dont burn
5. Measuring spoons and measuring cups for spices, oil and lemon juice
6. Whisk or fork to emulsify the dressing
7. Sharp knife and cutting board to dice cucumber, avocado and slice onion
8. Salad tongs or large spoon and fork to toss gently, plus oven mitts for the hot sheet

Ingredients

2 15-ounce cans chickpeas, drained, rinsed and patted dry (about 3 cups)
2 tablespoons olive oil for roasting
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like it
3/4 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper
6 cups mixed salad greens (romaine, arugula, baby spinach)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 red onion, thinly sliced
1 ripe avocado, diced
1/2 cup crumbled feta cheese (optional but tasty)
1/4 cup chopped fresh cilantro or parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil for dressing
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional, to balance the heat)
1/4 cup pumpkin seeds or sunflower seeds, toasted for crunch
Pinch of red pepper flakes (optional)

Directions

Preheat oven to 400°F (200°C). Pat the chickpeas very dry with paper towels and, if you want extra crunch, rub them between towels to loosen and discard some skins.
In a bowl toss the chickpeas with 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, cayenne (use 1/4 to 1/2 teaspoon depending on heat you want), 1/2 teaspoon of the fine sea salt, and the 1/4 teaspoon black pepper. Make sure they’re evenly coated.
Spread the chickpeas in a single layer on a parchment lined rimmed baking sheet. Don’t overcrowd the pan or they’ll steam instead of crisp. Roast 25 to 30 minutes, shaking or stirring every 8 to 10 minutes, until golden and crunchy. Let cool slightly so they firm up.
While chickpeas roast, toast the pumpkin or sunflower seeds in a dry skillet over medium heat, stirring, about 2 to 4 minutes until fragrant and lightly browned. Watch them close so they don’t burn.
Whisk the dressing: combine 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup (optional), the remaining 1/4 teaspoon sea salt, and a pinch of red pepper flakes if you want more heat. Taste and adjust.
In a large bowl toss together the 6 cups mixed salad greens, cherry tomatoes, diced cucumber, thinly sliced red onion, diced avocado, and the chopped cilantro or parsley.
Pour most of the dressing over the salad and toss gently so the avocado doesn’t get mashed; save a little dressing for later in case you want more.
Scatter the roasted chickpeas and the toasted seeds over the dressed salad, then sprinkle the crumbled feta on top if using. Add a little extra lemon juice, smoked paprika or cayenne if you want it brighter or hotter, and adjust salt and pepper to taste.
Serve immediately so the chickpeas stay crunchy. Leftover roasted chickpeas can be stored in an airtight container and re-crisped in a hot oven for a few minutes before using again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.