Easy Early Summer Salad with Crispy Chickpeas
Why I Love This Recipe
FEATURING: Lettuce, white turnips (or radishes), cherry tomatoes (optional), cucumber (optional), green onions, and basil or cilantro (optional).
A simple salad that we love to make on hot summer days. You can make it without the chickpeas too- it will just be a bit less filing!
Ingredients You'll Need
FOR THE SALAD
4-5 cups or lettuce (or arugula or Swiss chard or any other leafy green of choice), roughly chopped
1-2 white turnips, cut in julienne (or 3-5 radishes, sliced thinly)
2 cups of cherry tomatoes, cut in half (optional)
1 cucumber, diced (optional)
2 green onions, chopped (white and green parts)
A few leaves of basil or cilantro, chopped (optional)
FOR THE CHICKPEAS (you can also double the chickpeas recipe if you want even more protein)
1 3/4 cups cooked chickpeas, or 1 x 15-ounce can, washed and drained
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
FOR THE SALAD DRESSING
2 tablespoons red wine vinegar
1-2 teaspoons Dijon mustard
3 tablespoons vegan mayonnaise (or mayonnaise)
1 tablespoon oil (sunflower, safflower, olive or some combination)
pinch of paprika
salt and freshly ground pepper, to taste
Directions
ROAST CHICKPEAS: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them every 5-10 min to make sure they’re toasting evenly. Set aside until needed.
MAKE DRESSING: Whisk all ingredients together until smooth, adding a bit more vinegar (or oil) if too thick or a bit more mayonnaise (or mustard) if too runny. Taste and adjust seasoning.
ASSEMBLE SALAD: Place the lettuce in a large salad bowl. Top with white turnips, tomatoes & cucumbers (if using), and green onions. Now, put some salad in each serving bowl. Add a scoop of crispy chickpeas to each bowl and drizzle a bit of dressing on top. Serve!
DO AHEAD: Salad keeps well in the fridge for a couple of days, as long as you keep the dressing and the chickpeas separated.
