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Spring-Forward Chickpea Salad Recipe

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3.8 from 6 reviews

A vibrant and refreshing Spring-Forward Chickpea Salad featuring roasted chickpeas, fresh mixed greens, garden peas, creamy avocado, crunchy radishes, and tangy feta cheese, all tossed in a zesty lemon vinaigrette with fresh herbs. Perfect for a light lunch or a healthy side dish.

Ingredients

Salad

  • 14 ounces canned chickpeas, drained
  • 2 teaspoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • ¾ cup garden peas, frozen
  • 3 packed cups mixed greens
  • 1 medium avocado, sliced
  • 5 radishes, thinly sliced
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh dill, roughly chopped
  • 2 tablespoons fresh chives, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped

Vinaigrette

  • 1 whole lemon, juiced and zested
  • ¼ cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the chickpeas, which will give them a crispy texture.
  2. Prepare Chickpeas: Pat the canned chickpeas dry to remove excess moisture, then spread them out on a baking sheet. Toss with 2 teaspoons of olive oil, salt, and pepper to taste to season evenly.
  3. Roast Chickpeas: Place the baking sheet in the oven and roast the chickpeas for 20 minutes. Once done, remove from the oven and let them cool slightly to maintain their crunchiness.
  4. Cook Peas: Bring a small pot of water to a boil, then add the frozen garden peas and cook for about 1 minute to blanch them.
  5. Shock Peas: Drain the peas and immediately transfer them to an ice bath to stop cooking and preserve their bright green color. Leave for 1 to 2 minutes, then drain and pat dry.
  6. Make Vinaigrette: In a jar, combine lemon juice, lemon zest, olive oil, honey, Dijon mustard, garlic powder, sea salt, and black pepper. Seal the jar and shake vigorously for 10 to 15 seconds until the vinaigrette emulsifies.
  7. Assemble Salad: In a large serving bowl, place the mixed greens as the base. Top with sliced avocado, sliced radishes, crumbled feta, blanched peas, and roasted chickpeas.
  8. Add Fresh Herbs: Sprinkle the chopped fresh dill, chives, and mint evenly over the salad for an aromatic finish.
  9. Dress and Serve: Just before serving, drizzle the salad with the prepared lemon vinaigrette and gently toss to coat all ingredients.

Notes

  • Patting the chickpeas dry is essential to achieving crispy roasted chickpeas.
  • Using an ice bath for the peas helps maintain their vibrant color and crisp texture.
  • The lemon vinaigrette can be adjusted to taste by varying the amount of honey for sweetness.
  • This salad is best served immediately after dressing to keep the greens fresh and crisp.
  • To make this recipe vegan, omit the feta cheese or use a plant-based alternative.

Find it online: https://glowcooks.com/spring-forward-chickpea-salad-recipe/