Roasted Chickpea Crunch Salad: The Ultimate Vegan Slaw Recipe You Can’t Miss
This is the best-ever Chickpea Crunch Salad! Made with crispy roasted chickpeas, chopped vegetables, and a simple lemony dressing, this vegan slaw is easy to prepare and sure to impress your guests. Perfect for your next barbecue, this salad offers a satisfying combination of textures and a burst of fresh summer flavors.
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When I first made this Roasted Chickpea Crunch Salad, it quickly became a family favorite. It’s the kind of dish that surprises you with how something so simple can be so satisfying.
The roasted chickpeas truly steal the show, transforming from pantry staples into crispy, protein-packed nuggets with a nutty, savory flavor that I can’t get enough of.
The salad itself is a celebration of textures and colors—a vibrant mix of fresh, crunchy vegetables that feel as refreshing as they look. And the tangy dressing? It ties everything together in a way that keeps you coming back for more.
I love how versatile this salad is. It’s perfect for everything from a casual weeknight dinner to a lively barbecue or potluck. And because it’s vegan, chilled, or room temperature and easy to prep ahead of time, it’s as practical as it is delicious. Trust me, this one’s worth trying!
Ingredients
Chickpeas: Canned chickpeas are a convenient time-saver. Rinsing and drying them thoroughly helps achieve maximum crispness during roasting. However, you can also cook dried chickpeas from scratch.
Spices: I am seasoning the chickpeas with paprika, garlic powder, and oregano. This trio of spices adds warmth and depth of flavor to the roasted chickpeas.
Coleslaw Mix: While pre-cut coleslaw mix offers convenience, feel free to use fresh green cabbage, red cabbage, or a combination of both for a more vibrant and textural experience.
Dressing: I am making a simple lemon vinaigrette dressing for this salad.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, toss the chickpeas with olive oil, paprika, oregano, garlic powder, and salt. Spread the chickpeas in a single layer on the air fryer basket. Air fry at 375℉ for 10-12 minutes, shaking the basket once midway, until the chickpeas are golden brown and crispy.
Step 2: While the chickpeas are roasting, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
Step 3: In a large bowl, combine the coleslaw mix and roasted chickpeas. Toss the salad with the chopped cilantro.
Step 4: Toss the salad with the prepared lemon vinaigrette dressing just before serving.
Expert Tips
- To achieve perfect crispiness, ensure the chickpeas are thoroughly dried before roasting. After rinsing, gently pat them dry with a clean kitchen towel to remove excess moisture that can hinder crispiness.
- Spread the chickpeas in a single layer in the air fryer basket to promote even roasting. Avoid overcrowding the basket, which can result in uneven cooking and soggy chickpeas.
- Add the dressing to the salad just before serving. This ensures that the chickpeas retain their crispiness and the cabbage remains crunchy.
- Store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days. Repurpose the leftover roasted chickpeas for snacking, adding them to Buddha bowls or tossing them into wraps or sandwiches for a crunch boost.
Serving Suggestions
Potlucks & BBQs: This salad’s portability, vibrant colors, and crowd-pleasing flavors make it a perfect side dish for potlucks or BBQs.
Light Lunch or Dinner: This crunch salad can be enjoyed as a light lunch or vegetarian main course. Pair it with whole-wheat pita bread or a bed of quinoa for added heartiness.
Weeknight Sides: This salad’s ease of preparation makes it ideal for busy weeknights. Serve it alongside grilled chicken, fish, or tofu for a balanced and flavorful meal.
More Salad Recipes
- Make lunch exciting with this Indian-inspired Paneer Tikka Rajma Salad! A delightful combination of protein-rich paneer tikka, kidney beans, and a colorful array of vegetables, all tied together with a creamy yogurt dressing
- Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
- Crispy edges, creamy dressing, and herby perfection—this smashed potato salad is everything you didn’t know you needed! Perfect for family dinners, BBQs, or just because.
If you tried this Roasted Chickpea Crunch Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the roasted chickpeas
- 1 15 oz can chickpeas rinsed and patted dry (altenatively, cook chickpeas at home and use in this recipe)
- 1 tablespoon olive oil
- ½ teaspoon paprika or less to taste – optional
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
For the salad:
- 1 12 oz bag coleslaw mix
- ¼ cup cilantro chopped
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
- Air-fry the chickpeas: Pat the drained chickpeas dry with a paper towel. In a bowl, toss the chickpeas with olive oil, paprika, oregano, garlic powder, and salt. Spread the chickpeas on the air fryer basket in a single layer. Air fry at 375℉ for 10-12 minutes, shaking the basket once midway, until the chickpeas are golden brown and crispy. Let them cool down before using it in the salad.
- Make the dressing: While the chickpeas are roasting, whisk together the olive oil, lemon juice, Dijon mustard, sugar, salt, and pepper in a small bowl to make the dressing.
- Prep the salad: In a large bowl, combine the coleslaw mix and roasted chickpeas. Toss the salad with the chopped cilantro.
- Dress and serve: Toss the salad with the prepared lemon vinaigrette dressing just before serving.
Notes
- To achieve perfect crispiness, ensure the chickpeas are thoroughly dried before roasting. After rinsing, gently pat them dry with a clean kitchen towel to remove excess moisture that can hinder crispiness.
- Spread the chickpeas in a single layer in the air fryer basket to promote even roasting. Avoid overcrowding the basket, which can result in uneven cooking and soggy chickpeas.
- Toss the components with the dressing just before serving. This ensures that the chickpeas retain their crispiness and the cabbage remains crunchy.
Nutrition
