Roasted Chickpea Crunch Salad: Perfect Crowd-Pleasing Summer BBQ Side

This is the best-ever Chickpea Crunch Salad! Made with crispy roasted chickpeas, chopped vegetables, and a simple lemony dressing, this vegan dish 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.

Roasted chickpea crunch salad on a white plate.

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This Roasted Chickpea Crunch Salad is a delightful explosion of textures and flavors, making it a versatile side dish that can be enjoyed throughout the year. The star of the show is the roasted chickpeas.

The chickpeas transform from humble legumes to crispy, protein-packed nuggets with a satisfying crunch and a subtle nutty taste. A vibrant mix of crisp vegetables adds freshness, color, and contrasting textures, while a tangy dressing brings all the elements together in a harmonious blend.

This vegan salad is easy to prepare ahead of time, making it ideal for potlucks, barbecues, or a quick weeknight side dish. It can be enjoyed chilled or at room temperature, eliminating the need for last-minute heating.

Ingredients

Ingredients to make chickpea crunch salad on a marble surface.

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

Cooked chickpeas seasoned and roasted in the air fryer.

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.

Prepared dressing in a small white bowl.

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.

Veggies and roasted chickpeas in the mixing bowl.

Step 3: In a large bowl, combine the coleslaw mix and roasted chickpeas. Toss the salad with the chopped cilantro.

Dressing tossed with the veggies.

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.

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.

Storage Tips

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.

Leftover salad components (vegetables, dressing) should be stored separately in airtight containers in the refrigerator for up to 3 days. For the best texture, assemble the salad just before serving.

Roasted chickpea crunch salad on a white plate with sea salt in the background.

More Salad Recipes

  1. 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
  2. Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
  3. 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.

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.

Roasted chickpea crunch salad on a white plate with a serving spoon.

Roasted Chickpea Crunch Salad

This is the best-ever Chickpea Crunch Salad! Made with crispy roasted chickpeas, chopped vegetables, and a simple lemony dressing, this vegan dish is easy to prepare and sure to impress your guests.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 2
Author: Shilpa Kerur

Equipment

  • Mixing bowl
  • Air fryer

Ingredients

For the roasted chickpeas

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

Calories: 197kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 348mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
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Chickpea crunch salad Pinterest image.

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