Crispy Chickpea Power Greens Salad
This post may contain affiliate links. Read my full disclosure policy. Loaded with crispy chickpeas and Parmesan, this hearty power greens salad is a satisfying lunch and pairs perfectly with a simple protein or soup for dinner. Looking for a satisfying, nutritious lunch or a perfect side dish for dinner? This salad fits the bill. Crispy roasted chickpeas add a nice crunch to a healthy base of mixed greens, while shavings of Parmigiano-Reggiano add a rich, nutty flavor. Tossed in a zesty lemon vinaigrette, it stands beautifully on its own or pairs perfectly with pan-seared salmon, steak, or even a rotisserie chicken for a quick and delicious meal. It’s also a great companion to Italian soups like pasta fagioli or zuppa Toscana. “It is DELICIOUS and the roasted chickpeas are absolutely snack-worthy.” What You’ll Need To Make Crispy Chickpea Power Greens Salad Chickpeas: Add a crispy, protein-packed element to the salad. Extra Virgin Olive Oil: Used to roast the chickpeas and to dress the salad, adding richness and flavor. Salt And Pepper: Enhances the flavor of both the chickpeas and the salad. Lemon Juice: Provides a bright, tangy freshness to the salad. Garlic: Adds a subtle, savory depth to the salad dressing. Dark Leafy Greens Mix: The nutrient-rich base of the salad. The mix can include any/all of the following: baby kale, arugula, chard, spinach, etc. Shaved Parmigiano-Reggiano: Adds a savory, umami-rich flavor to the salad. Jump to the printable recipe for precise measurements Chickpeas: Add a crispy, protein-packed element to the salad. Extra Virgin Olive Oil: Used to roast the chickpeas and to dress the salad, adding richness and flavor. Salt And Pepper: Enhances the flavor of both the chickpeas and the salad. Lemon Juice: Provides a bright, tangy freshness to the salad. Garlic: Adds a subtle, savory depth to the salad dressing. Dark Leafy Greens Mix: The nutrient-rich base of the salad. The mix can include any/all of the following: baby kale, arugula, chard, spinach, etc. Shaved Parmigiano-Reggiano: Adds a savory, umami-rich flavor to the salad. Jump to the printable recipe for precise measurements Step-By-Step Instructions Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary. Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas. You May Also Like RecipeComments (82)Add Comment Recipe Comments (82) Add Comment Ingredients For the Roasted Chickpeas 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper For the Salad 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons extra-virgin olive oil 1 small garlic clove, minced ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.) ½ cup shaved Parmigiano-Regianno 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons extra-virgin olive oil 1 small garlic clove, minced ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.) ½ cup shaved Parmigiano-Regianno Instructions Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas. Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas. Nutrition Information Powered by Per serving (4 servings) Calories: 342 Fat: 20g Saturated fat: 4g Carbohydrates: 29g Sugar: 5g Fiber: 8g Protein: 14g Sodium: 940mg Cholesterol: 10mg Per serving (4 servings) Calories: 342 Fat: 20g Saturated fat: 4g Carbohydrates: 29g Sugar: 5g Fiber: 8g Protein: 14g Sodium: 940mg Cholesterol: 10mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableSaladsVegetarianItalian Gluten-Free Adaptable Salads Vegetarian Italian