I’m always trying to find ways to make salad’s feel more like full meals and I think I found the answer here! I think you really need a salad that’s a bit more than just vegetables to feel full. This Roasted Chickpea Salad is chock full of crispy, spiced, roasted chickpeas and tossed with a creamy, flavorful hummus dijon dressing. The addition of chickpeas and a hummus dressing makes the salad more substantial and full of flavor. Now, let’s get started with the recipe, shall we?
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Ingredients:
For Salad:
- 2 (15.5 oz) cans of chickpeas (also called garbanzo beans)
- 2 teaspoons olive oil
- 1 teaspoon cumin powder
- 1/4 teaspoon Pakistani red chili powder
- Pinch of turmeric powder
- 1/2 teaspoon salt, to taste
- 11 oz. spring salad mix
- 1 large tomato
- 1 large English cucumber
- 1 avocado
For Hummus Dijon Dressing:
- 1 cup hummus
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon balsamic vinegar
- 1/3 cup cold water
Directions:
For this roasted chickpea salad you can imagine that roasting the chickpeas would be a good place to start. And you would be correct in assuming that! Drain the chickpeas and add them into a mixing bowl. Add in the olive oil, spices, and salt. Give everything a good mix and transfer the chickpeas to a sheet pan in a single layer. Place in a 425F oven for 20-25 minutes or until the chickpeas are crispy on the outside but still soft in the middle.
Air Fryer for Roasting: If you’d like you can also roast the chickpeas in the Air Fryer! I find this to be easier since it’s much less cleanup and is much quicker than preparing and using the whole oven. Line the Air Fryer with aluminum foil for easier clean up. In two batches roast the chickpeas on 350F for 8 minutes per batch or until the chickpeas darken in color and become crispy on the exterior. Halfway through the air frying you can remove your air fryer basket and give the chickpeas a shake to ensure even roasting. Then continue cooking until done.
While the chickpeas roast its a great time to prepare the salad. It’s a fairly simple salad because the chickpeas are really the star of the show so you don’t need much. Prepare your washed spring salad mix but grabbing a handful of mix and stacking the leaves on each other. Fold the leaves over and give it a few rough chops. Do this to the rest of the spring mix and add into a large Salad Bowl.
Dice your tomato, cucumber, and avocado and add into the Salad Bowl with chopped spring mix. Using salad tosser toss all the vegetables together until everything is evenly mixed. By the time the vegetables are prepared and tossed the chickpeas should be done roasting, let them cool to room temperature and then add them into salad, as well.
Toss the chickpeas into the salad until evenly mixed throughout. At this point you can prepare the Hummus dressing – it’s super simple to make! Start by mixing the olive oil into the hummus and then it’s literally as easy as mixing the remaining salad dressing ingredients together in a bowl until smooth and now you have a Hummus Dijon Dressing!
You can add the dressing to the salad directly and toss to coat entirely. Alternatively, you can spoon the dressing on a single of serving of salad as you serve. This salad is hearty enough to enjoy on it’s own or it can a side to a main course.
Roasted Chickpea Salad with Hummus Dijon Dressing
Equipment
- Air Fryer (optional)
Ingredients
For Salad:
- 2 15.5 oz cans of chickpeas (also called garbanzo beans)
- 2 teaspoons olive oil
- 1 teaspoon cumin powder
- ¼ teaspoon Pakistani red chili powder
- Pinch of turmeric powder
- ½ teaspoon salt, to taste
- 11 oz. spring salad mix
- 1 large tomato
- 1 large English cucumber
- 1 avocado
For Hummus Dijon Dressing:
- 1 cup hummus
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon balsamic vinegar
- ⅓ cup cold water
Instructions
- In a mixing bowl add in drained chickpeas. To the chickpeas add in olive oil, spices, and salt. Mix to combine.
- Roasting in Oven: To roast in the oven put the spiced chickpeas on a sheet pan in one layer and roast on 425°F for 20-25 minutes or until their is a crispy exterior (the inside will stay soft)
- Roasting in Air Fryer: Line the Air fryer basket with aluminum foil for easy cleanup later. In two batches roast the chickpeas in one layer on 350°F for 8 minutes per batch. Halfway through roasting take out air fryer basket and shake to ensure even roasting – put basket in and continue cooking until done.
- While the chickpeas roast you can prepare the salad. Start by stacking a handful of spring mix leaves, folding in half, and chop a few times. Do this to all the salad and add into large salad bowl.
- Dice the tomato, cucumber, and avocado and add into spring mix. Toss until the vegetables are evenly mixed.
- Once the chickpeas are roasted allow to come to room temperature and then add into salad and toss.
For Salad Dressing:
- In a bowl add in the hummus and mix in the olive oil. Mix until smooth and fully combined.
- Add in the remaining salad dressing ingredients. Slowly add in the water and mix it in until the dressing is your desired thickness. The more water is added, the runnier it will be
- You can either toss the dressing into full salad or alternatively, spoon dressing onto single serving of salad as you serve.
- Serve salad on its own or as a side to main course meal.
- Enjoy!
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