Crispy Chickpea and Fruit Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing salad with crunchy roasted chickpeas and vibrant fruit, tossed in a citrusy dressing for a fun twist on classic salads. This Mediterranean-inspired salad recipe (vegan), ready in about 45 minutes, pairs chickpeas, olive oil, smoked paprika into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz, drained and rinsed) chickpeas
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups, diced (cantaloupe/apple/grapes) mixed fresh fruit
• 2 cups arugula
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp extra virgin olive oil
• pinch salt
• pinch black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast 25-30 minutes, shaking pan halfway, until golden and crisp.
2. Step 2: Whisk 1 tbsp lemon juice, 1 tsp honey, 1 tbsp extra virgin olive oil, a pinch salt, and a pinch black pepper in a small bowl for dressing.
3. Step 3: In a large bowl, combine 2 cups diced mixed fresh fruit and 2 cups arugula. Toss with half the dressing until coated.
4. Step 4: Add cooled crispy chickpeas to fruit mixture and toss gently. Drizzle with remaining dressing and serve immediately.