Crispy Chickpea and Mustard Salad Recipe

Crispy Chickpea and Mustard Salad

The crispy chickpeas in this salad are a great and protein packed substitute for croutons. The mustard vinaigrette is also light and tangy to really enhance the spices we’ll be seasoning our chickpeas with. 

Here’s what you’ll need…

Salad fixin’s: 

• 1 tsp organic paprika

• 1/2 tsp organic cumin

• 1/4 tsp organic cayenne pepper

• 1 tsp organic raw sugar

• salt and pepper to taste

• 3/4 cup organic extra virgin olive oil

• 1 Tbsp organic extra virgin olive oil

• 1 can of chickpeas (15oz) rinsed and dried well

• 6 cups mixed baby greens washed and dried well

• 1/2 thinly sliced red onion

Dressing:

• salt and pepper to taste

• 1/4 cup organic extra virgin olive oil

• 1 1/2 tsp fresh organic lemon zest

• 1 1/2 Tbsp organic apple cider vinegar

• 3/4 tsp mayo (vegan or non-vegan is up to you, just use your fave)

• 1 Tbsp whole grain organic mustard

• 2 tsp organic maple syrup

To prepare the salad:

1. (Optional) Slice the chickpeas in half to make them easier to keep on your fork when it’s time to enjoy this delicious salad! 

2. Use your 3/4 cup of olive oil to fry the chickpeas until they are golden, crispy pearls of happiness. Use a slotted spoon to remove from the oil and drain on a few paper towels.

3. While your chickpeas drain, mix your paprika, cumin, cayenne, sugar, salt, and pepper into a large bowl. Add in the drained chickpeas and toss well.

4. Toss onions in salt and the tablespoon of olive oil, spread on a baking sheet, and broil until edges are charred. Keep an eye on them, this won’t take long!

5. While the onions cool, add your baby greens to the spice and chickpea mixture and toss. Add in the cooled onions, too.

6. Dressing: Make sure you keep whisking the whole time as you add the vinegar, mustard, syrup, mayo, lemon zest, salt, and pepper. Keep whisking and slowly add in the olive oil… Then toss in your salad mixture and eat up!

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