In theory, salads are wonderful meals or appetizers. They have vegetables, occasional fruit, and integral nutrients like fiber, protein, healthy fats, vitamins, and minerals. Salads are hit or miss, though, depending on their execution and ingredients. Nobody wants a lackluster salad that is bland and leaves you hungry, right? Well, it’s a good thing that this recipe isn’t one of those boring salads.
This salads checks all the boxes that you want from a salad: varying textures, filling, sweet, salty, herbaceous, variety, and more. The tangy lemon herb dressing complements the herb-roasted chickpeas, which provide essential fiber and plant-protein. When it comes to roasting chickpeas, you want to make sure that they are sufficiently crispy prior to adding them to the salad. In order to fully crisp them up, pat them dry between paper towels, and then add them to the baking sheet with the oil and seasonings.
While the chickpeas are roasting, you can prepare the salad and the dressing. The lemon zest is an integral component to the dressing, as it adds a uniquely tart flavor. The maple syrup, however, balances this tartness, making for an enjoyable eating experience. Additionally, the herbs that you use in the chickpeas are also incorporated into the dressing, making a distinct connection of flavor throughout. We hope you love this salad as much as we do! Just make sure that you eat it after or before you cleanse, as you cannot eat chickpeas while cleansing.
- Prep Time:15m
- Cook Time:25m
- Total Time:40m
- Serves: 4 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Roasted Chickpeas
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley
- 1/4 tsp. garlic powder
- pinch of paprika
- sea salt and pepper, to taste
For the Dressing
- zest of 1 lemon
- juice of 2 lemons
- 1/2 tsp. dried oregano
- 1/4 tsp. dried parsley
- 1 tbsp. grade A maple syrup
- 1/4 c olive oil
- sea salt and pepper, to taste
For the Salad
- 1 head romaine lettuce, chopped
- 1 c cucumber, diced
- 1/2 c cherry tomatoes, halved
- 1 small shallot, thinly sliced
Instructions
For the Roasted Chickpeas
- Preheat your oven to 400º F and drain and rinse the chickpeas. To fully dry the chickpeas, you can place the rinsed and drained chickpeas between paper towels.
- Spread them out on a baking sheet and drizzle the olive oil over them. Season the chickpeas with oregano, parsley, garlic powder, paprika, sea salt, and pepper. Shake to combine and then bake in the oven for 25 minutes.
- Remove the chickpeas halfway through to shake them up and continue baking them. Once finished, remove them from the oven and allow them to cool.
For the Dressing
- Add all of the ingredients to a small bowl and whisk to combine. Taste and adjust seasonings as needed.
- Set aside while you prepare the salad.
For the Salad
- Add the lettuce, cucumbers, cherry tomatoes, and shallot to a large salad bowl and toss gently to combine.
- Pour the chickpeas into the salad bowl and then drizzle the dressing over the salad. Toss to coat all of the ingredients in dressing and then serve. Serve with optional fresh cracked pepper.
