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A vibrant, healthy salad bowl featuring a mix of quinoa, cherry tomatoes, crispy chickpeas, and pumpkin seeds, all generously drizzled with a bright green chutney salad dressing.

Roasted Chickpea salad with Green Chutney Dressing

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! ;)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Salad
Cuisine European, Indian Fusion
Servings 4
Calories 378 kcal

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.

Notes

Notes: Storage instructions: When it comes to storage, this Roasted Chickpea Salad with Green Chutney Dressing can be kept in an airtight container in the refrigerator for up to 3 days. However, it's best to enjoy it fresh for optimal flavor and texture. Freezing the salad is not recommended as it may affect the texture of the fresh vegetables and the crispiness of the roasted chickpeas. The dressing may also separate upon thawing.

Nutrition

Calories: 378kcalCarbohydrates: 50gProtein: 13gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 36mgPotassium: 1156mgFiber: 14gSugar: 10gVitamin A: 13956IUVitamin C: 36mgCalcium: 132mgIron: 6mg
Keyword Green chutney dressing, Roasted Chickpea, salad dressing, Salad recipe
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