This rockin’ roasted chickpea salad packs 14 grams of protein and 13 grams of fiber per serving for a salad that’s nutritious as it is delicious!
Alright folks, it’s that special time of the week where I do a little deep dive into my fridge’s crisper drawer to see what needs to be used up. One of the easiest ways to use it all up is to pile a little bit of everything into a salad bowl and top it with a downright drinkable dressing.
Easy enough, right?
This salad is super easy to recreate and also totally easy to customize based on what you have on hand.
While you’re chopping away at all the veggies, toss a can of chickpeas into the oven for little roasting session and you’ll have a fiber packed protein to add to the mix too. Now we can actually count this salad situation as a meal. Woot!
The Veggies:
This scrumptious salad features a medley of kale, purple cabbage, carrots, bell pepper, broccoli, and green onion. Feel free to add any fresh herbs your heart desires and swap around ingredients as needed. Arugula is a tasty addition and so is cauliflower, red onion, edamame, etc…
The Extras
I added some chopped roasted almonds for extra crunch. Pistachio and walnuts would work excellent as well or you can opt for a nut-free salad if needed.
No time to roast the chickpeas? You can make a speedier version of this salad with plain canned chickpeas (just drain and rinse them first) and it’s equally delicious!
Roasted Chickpea Salad
This vibrant vegetarian salad is gluten-free, grain-free, and dairy-free! For an easy vegan version, replace the honey with maple or agave syrup or opt for a little sugar instead. All options work great!
We love this all on it’s own for an easy and healthy lunch, or you can pair it with a sandwich like my Garden Veggie Chickpea Salad Sandwich or Spinach and Avocado Grilled Cheese if you’d like!
Roasted Chickpea Salad
Ingredients
- 15 oz 1 can chickpeas (drained and rinsed)
- 1 TBSP olive oil
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 4 cups finely chopped curly kale
- 1 cup thinly sliced cabbage (any color)
- 1 red bell pepper, diced
- 1 cup finely chopped broccoli florets
- 3 TBSP chopped/sliced green onions
- ½ cup shredded carrot
- ⅓ cup chopped roasted salted almonds (optional)
HONEY MUSTARD VINAIGRETTE
- 2 TBSP dijon mustard
- 2 TBSP extra virgin olive oil
- 2 TBSP white wine vinegar or apple cider vinegar
- 1 TBSP honey plus a little extra drizzle to taste
- 1 clove garlic
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
FIRST ROAST THE CHICKPEAS
- Preheat oven to 400°F.
- Drain the chickpeas and rinse well. Pour over a clean dish towel and pat the chickpeas very dry. The drier the chickpeas are, the crispier your end result.
- Place chickpeas on a rimmed baking sheet and top with 1 TBSP olive oil, ¼ tsp salt, and ⅛ tsp black pepper. Mix well to coat and move chickpeas around to arrange them in an even layer, spaced. Roast on the center rack for 25 minutes until crispy. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
NEXT MAKE THE DRESSING
- Peel, smash, and mince garlic and add to a small bowl.
- Add remaining dressing ingredients and whisk well, adding any extra honey desired after tasting. I’ll sometimes add an extra teaspoon to balance the flavors but keep some of the tartness as it’s great with the beans and veggies.
PREP THE SALAD
- Remove the kale leaves from the firm center stalk and finely chop into small pieces. I call this my kale confetti and when it’s nice and small it’s so easy to eat!
- Add kale to a large salad bowl and drizzle a spoonful of dressing over the greens. Use your hands to massage the dressing into the leaves for extra tender kale.
- Chopping the vegetables in to small pieces will help you get a little bit of everything in each bite! Thinly slice cabbage and either use pre-shredded carrots or julienne. Give both the cabbage and carrots a rough chop for smaller pieces and add to the bowl with the kale.
- Finely chop bell pepper, broccoli, green onions, and almonds and add to the bowl. Whisk the dressing once more and pour over the top. Mix well and top with the crispy roasted chickpeas just before serving. Enjoy!
Notes
Nutrition
If you get a chance to try this roasted chickpea salad recipe, let me know! Leave me a comment or review using the form below. I can’t wait to hear all about your tasty creation!
