Roasted Chickpea Salad
If you’re looking to change up your salad routine, this Roasted Chickpea Salad is the recipe for you. It’s super flavorful, hearty, and satisfying. Just the way a proper meal-sized salad should be.
Okay, let’s break down what we’ve got here. Crispy seasoned chickpeas, roasted baby potatoes, fresh greens, and avocado – all tossed together with a bright citrus vinaigrette.
I know it sounds strange but trust me, the combination is delicious!
We make this recipe for dinner all of the time. It’s big on flavor, light on effort, and very easy to customize with what you’ve got on hand.
Ingredient Notes
Baby Potatoes: We like to cut them into quarters. That way the pieces roast at the same rate as the chickpeas and they make for more manageable bites in the salad. No potatoes? Substitute cauliflower florets or a chopped sweet potato.
Greens: Arugula, spinach, baby kale, or crunchy romaine lettuce are all good options.
Seasonings: A bold and smoky mix of garlic powder, cumin, paprika, and black pepper. If you prefer a more mild flavor, feel free to reduce the amounts.
Step-by-Step Instructions
1. Preheat the oven to 400°F. If using a toaster oven, place the rack in the bottom position and select the BAKE setting. Lightly oil a roasting pan.
2. Slice the potatoes into quarters. Add to a large bowl along with the chickpeas, oil, salt, pepper, cumin, garlic powder, and paprika. Toss well to coat.
3. Spread the potatoes and chickpeas into a single layer onto the prepared pan. Cook until the chickpeas are golden brown and crispy and the potatoes are fork tender, about 30 minutes, stirring after 15 minutes of cooking.
4. In the meantime, prepare the vinaigrette by adding the orange zest and juice, olive oil, vinegar, salt, and pepper to a jar with a lid. Cover and shake to combine. Taste and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
5. To make the salad, add the arugula, avocado, and red onion to the bowl you mixed the chickpeas. Pour half of the orange vinaigrette over the arugula. Toss to combine.
6. Divide the salad between two deep bowls or serving plates. Top with the roasted potatoes and chickpeas and drizzle with the remaining dressing. Then dig in!
Tips and Variations
Convection Adjustments: Reduce the temperature to 375°F and check on the potatoes early, adding more time as needed.
Super Crispy Chickpeas: The chickpeas will be crisped outside but softer and chewy inside. For crouton-like crunchy roasted chickpeas dry the chickpeas well, remove the little skins, and keep them separate from the potatoes on the sheet pan.
Customize Your Salad: Toss in grape tomatoes, diced cucumber, roasted red pepper, or whatever fresh herbs you have on hand. Add cheese (crumbled feta would taste great). Try swapping the dressing for our spicy sriracha vinaigrette. You really can’t go wrong!
More Tasty Salad Recipes
- Greek Yogurt Chickpea Salad Wrap
- Spring Veggie Bowls with Asparagus and Peas
- Roasted Sweet Potatoes and Kale Salad
- Broccoli Ranch Salad For Two
- Broccoli Salad with Orange Vinaigrette
- Quinoa and Zucchini Noodles Salad
Roasted Chickpea Salad
A hearty meal-sized salad that’s perfect for lunch or dinner! If you don’t have baby potatoes, feel free to substitute chopped cauliflower or sweet potato.
Ingredients
Roasted Chickpeas and Potatoes
- ½ of a 15-ounce can Chickpeas or Garbanzo Beans, (a little over ¾ cup once drained and rinsed)
- 10 to 12 ounces Baby Potatoes, rinsed and dried
- 1 tablespoon (15 grams) Olive Oil or Avocado Oil, plus a little for the pan
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Salt
- ⅛ to ¼ teaspoon Black Pepper
Citrus Vinaigrette
- ½ teaspoon Orange Zest
- 2 tablespoons (1 fl. oz.) Orange Juice
- 1 tablespoon (15 grams) Extra Virgin Olive Oil
- 1 tablespoon (15 grams) Apple Cider Vinegar
- 1½ teaspoons (7.5 grams) Maple Syrup or Honey
- Salt and Pepper, to taste
Salad
- 4 ounces Arugula (about 5 large handfuls)
- ½ medium Avocado, diced
- 1 Shallot or ¼ medium Red Onion, thinly sliced
Instructions
- Preheat oven to 400°F. If using a toaster oven, place the rack in the bottom position and select the BAKE setting. Lightly oil a rimmed baking sheet.
- Slice the potatoes into quarters. Add to a large bowl along with the chickpeas, oil, and seasonings. Toss well to coat. Spread evenly in a single layer onto the prepared pan.
- Roast until the chickpeas are golden brown and crispy and the potatoes are fork tender, about 30 minutes, stirring after 15 minutes of cooking.
- Meanwhile, add the vinaigrette ingredients to a small bowl or in a jar with a lid. Whisk or shake to combine. Taste and adjust the seasonings, adding more salt, pepper, or sweetener as desired.
- Add the arugula, avocado, and red onion to the bowl you mixed the chickpeas. Whisk or shake the vinaigrette again, then pour half of it over the arugula. Toss to combine.
- Divide the salad between two deep bowls or serving plates. Top with the roasted potatoes and chickpeas and drizzle with the remaining dressing. Bon Appétit!
Notes
Convection Ovens: Reduce temperature to 375°F and check on things early.
For Super Crispy Chickpeas: Dry rinsed chickpeas well, remove the little skins and keep the chickpeas separate from the potatoes on the baking pan.
To change up the flavor of the vinaigrette, substitute fresh lime juice and zest.
Nutrition Information:
Yield: 2 Serving Size: 1 SaladAmount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 3gCarbohydrates: 57gFiber: 12gSugar: 9gProtein: 12g