Salads & sides
Crispy Chickpea Chopped Salad
Crispy Chickpea Chopped Salad with canned chickpeas, olive oil, smoked paprika.
Make this recipe
Crispy Chickpea Chopped Salad
- Servings
- 2
- Prep
- ~15 min
- Cook
- ~25 min
- Rest / chill
- ~5 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 210°C/410°F. Dry chickpeas thoroughly, toss with oil, paprika and salt, and roast for 20–25 minutes, shaking once.
- Whisk yogurt and lemon juice with 1 tbsp water. Combine cucumber, tomatoes and romaine in a bowl.
- Let chickpeas cool for 5 minutes, then add to salad. Dress just before serving so the leaves stay crisp.
A little note
Keep the chickpeas separate if assembling lunch ahead.
Cooking tips
- Pat chickpeas dry before seasoning, and give them room on the tray to lose moisture.
- Keep the yogurt dressing separate until serving; dressed lettuce and warm chickpeas quickly lose their crunch.
Ingredient swaps
Use plain unsweetened yogurt for the dressing. A thicker yogurt may need a little extra water to drizzle.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.