Spring Mix Salad with Crispy Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 cups spring mix greens
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons dried cranberries
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread chickpeas on a baking sheet and roast for 20 minutes, stirring halfway through, until crispy.
4. 4 In a large bowl, combine spring mix greens, feta cheese (if using), almonds, and cranberries.
5. 5 Whisk together vinegar, olive oil, Dijon mustard, and honey in a small bowl.
6. 6 Dress the salad with the vinaigrette and toss to coat.
7. 7 Top salad with crispy chickpeas and serve immediately.

Equipment

• Baking sheet
• Tongs

Variations

• Add avocado slices for extra creaminess.
• Use goat cheese instead of feta for a tangy twist.

Substitutions

• Substitute red wine vinegar with apple cider vinegar for a different tang.
• Use sunflower seeds if almonds are not available.

Pairings

• Grilled chicken breast
• Tofu skewers
• Warm crusty bread

Nutrition

Tips

• For extra crispiness, ensure chickpeas are thoroughly dried before roasting.
• Toasting the almonds enhances their flavor and adds more texture to the salad.

Storage

Store salad without chickpeas in an airtight container for up to 2 days. Keep chickpeas separate to maintain crispiness.

Freezing: This salad does not freeze well due to the greens.

Serving Suggestions

• Pair with grilled chicken or tofu for a heartier meal.

FAQ