Custom Dressing Chopped Salad with Crispy Chickpeas

A vibrant, no-cook salad where you whisk your own dressing and roast chickpeas for crunch. Perfect for lunch or a light dinner.

Cuisine: Mediterranean

Category: Salads

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 1 (15-ounce) can chickpeas
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp honey

Instructions

1. Step 1: Preheat oven to 400°F. Drain and rinse chickpeas, then pat dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp dried oregano, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, shaking the pan halfway.
2. Step 2: While chickpeas roast, combine 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp honey in a small bowl. Whisk until emulsified and smooth.
3. Step 3: In a large bowl, combine 4 cups mixed greens, 1 cup cherry tomatoes, 1/2 cup cucumber, and 1/4 cup red onion. Drizzle with dressing and toss until evenly coated. Top with cooled roasted chickpeas.