This Roasted Chickpea Salad with Green Chutney Dressing is a healthy, fun, and satisfying meal in a bowl. It’s packed with plant-based protein, super easy to make, and flavorful! That green chutney dressing let me tell you, is going to change your salad game once and for all! 😉
Why this salad?
The combination of roasted chickpeas, fresh vegetables, and the flavorful green chutney dressing creates a delightful balance of textures and flavors in this salad. The roasted chickpeas add a satisfying crunch, while the vegetables provide a refreshing and colorful base. The green chutney dressing, made with a blend of fresh herbs, avocado, lime juice, and spices, brings a tangy and zesty kick that ties all the components together.
Not only is this salad delicious, but it’s also packed with plant-based protein and nutrients. Chickpeas are a great source of protein, fiber, and essential minerals like iron and magnesium. The fresh vegetables provide a variety of vitamins and antioxidants, making this salad a nutritious and wholesome meal option.
Ingredients you need for this Roasted Chickpea Salad recipe
Salad Base:
Lettuce
Other greens
Cherry tomatoes
Cucumber
Pumpkin seeds
Roasted Chickpeas
Cooked quinoa
For the Green Dressing:
1 bunch of cilantro leaves (coriander)
1-inch fresh ginger
2 green chili peppers (optional)
Juice from 1/2 lemon
1 tbsp ground cumin (or roasted cumin seeds)
1 avocado de-skinned and pitted
1 tbsp Olive oil
1 tbsp maple syrup
Salt and pepper to taste
A bit of water to get everything blending
You can watch me make the green chutney here!
How to Roast Chickpeas in the Oven
I believe a salad just isn’t complete without some crunch. While croutons are always a good choice, why not try roasting chickpeas for a delicious twist?
Not only do they add fiber and protein, but they’re also super easy to make in the oven. It only takes about 25 to 30 minutes, giving you enough time to whip up the homemade dressing and the rest of the salad ingredients. It all comes together in no time!
To start, grab a can of chickpeas and give them a good rinse. Oh, and don’t forget to save that liquid – it’s called aquafaba and can be used as a fantastic vegan egg-white substitute! Once they’re rinsed, pat them dry between a couple of tea towels or paper towels. Give them a roll until they’re mostly dry. Some of the skins might come off, but that’s totally okay! You can roast them up for some extra crispy goodness.
Next, toss the dried chickpeas with a drizzle of olive oil, along with some herbs and spices. I like to use oregano, cumin, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet with edges – and pop them in the oven to roast!
I like to give the pan a little shake halfway through to ensure even browning. Once they’ve reached a brownish and crisp perfection, remove them from the oven, let them cool down, and toss them into your salad.
Voila! Crunchy roasted chickpeas are ready to take your salad to the next level! And hey, if you’d rather not turn on the oven, no worries at all! You can also air fry roasted them. Same deliciousness, just a different method. Enjoy!
FAQ about Roasted Chickpea Salad:
Do I have to soak canned chickpeas before roasting?
No, you do not need to soak canned chickpeas before roasting them. Canned chickpeas are already cooked and ready to use straight from the can. To ensure they become crispy when roasted, simply drain and rinse them thoroughly, then pat them dry with a clean towel to remove as much moisture as possible. This step is crucial for achieving the desired crispy texture.
Why aren’t my roasted chickpeas crispy?
If your roasted chickpeas aren’t turning out crispy, there could be a few reasons:
- Moisture: Ensure the chickpeas are completely dry before roasting. Moisture is the enemy of crispiness.
- Oven Temperature: Roast at a high temperature, around 400°F (200°C), to ensure they cook quickly and become crispy.
- Spacing: Spread the chickpeas out in a single layer on the baking sheet. Overcrowding the pan can cause them to steam instead of roast.
- Time: Roast the chickpeas for at least 25-30 minutes, shaking the pan halfway through to ensure even cooking. Keep an eye on them to prevent burning.
Following these tips should help you achieve perfectly crispy roasted chickpeas every time.
Is this salad dish gluten-free and nut-free?
Yes, this roasted chickpea salad with green chutney dressing is both gluten-free and nut-free. Chickpeas and the green chutney dressing ingredients are naturally gluten-free and nut-free, making this salad a safe and delicious option for those with gluten or nut allergies. I also add pumpkin seeds instead of nuts here so it’s allergen free!
Always check labels on packaged ingredients to ensure they are free from cross-contamination.
How can I make this salad more nutritious?
To make your roasted chickpea salad with green chutney dressing even more nutritious, I like adding a variety of colorful vegetables and superfoods. Here are some suggestions:
- Leafy Greens: Add a mix of spinach, kale, or arugula for extra vitamins and minerals.
- Colorful Veggies: Incorporate bell peppers, carrots and other crunchy veggies for added fiber and antioxidants.
- Healthy Fats: Include avocado slices, a sprinkle of seeds (like sunflower or pumpkin seeds) or nuts (if you aren’t allergic) for healthy fats.
- Protein Boost: Add grilled tempeh, tofu, hemp seeds or lentils to increase the protein content.
- Fermented Foods: Toss in some sauerkraut or kimchi for probiotics that support gut health.
These additions will not only enhance the nutritional profile of your salad but also add different textures and flavors, making it even more enjoyable.
Other Salad recipes from the blog:
- Deconstructed samosa salad
- Sprouted Mung Bean Salad
- Boiled Peanut Salad
- Vietnamese Inspired Noodle Salad
- Vegan Egg Salad
- Vegan Taco Samosa Chaat – A Mexican Indian Fusion
Roasted Chickpea salad with Green Chutney Dressing
Ingredients
Salad Base:
- 1 head Romaine Lettuce and other greens
- 1 cup Cherry tomatoes
- ½ Cucumber
- ¼ cup Pumpkin seeds
- 1 cup Roasted Chickpeas
- 2 cups cooked quinoa
For the Green Dressing:
- 1 bunch of cilantro leaves coriander
- 1- inch fresh ginger
- 2 green chili peppers optional
- Juice from ½ lemon
- 1 tbsp ground cumin or roasted cumin seeds
- 1 avocado de-skinned and pitted
- 1 tbsp Olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
- A bit of water to get everything blending
Instructions
- To make this bombass salad, start by preheating your oven to 400°F (200°C).
- Begin with the star ingredient – the roasted chickpeas. Drain and rinse a can of chickpeas, then pat them dry with a paper towel. Place the chickpeas on a baking sheet and toss with your favorite seasonings, salt and pepper, and any additional spices you desire, such as cumin or paprika. Spread them out evenly on the baking sheet and roast them in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
- While the chickpeas are roasting, you can prepare the rest of the salad ingredients. Chop up a mix of your favorite fresh vegetables – lettuce, cucumbers, cherry tomatoes. Feel free to get creative and add in any other veggies you love.
- In a blender add all the ingredients required for the green chutney dressing. Blend until smooth and check the taste and consistency. Add salt or water according to your taste and set aside.
- To add an extra crunch to your salad, throw in some toasted nuts or seeds. You can use almonds, pumpkin seeds, sunflower seeds, or any combination you prefer. Simply heat a dry skillet over medium heat, add the nuts or seeds, and toast them for a few minutes until they become fragrant.
- Remove and add them to the bowl with the rest of the chopped veggies.
- Pour the dressing on top and toss until the salad components are well coated with the dressing.
- Serve immediately or transfer to an airtight jar and store in the fridge.
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