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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
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 2
Author: Shilpa Kerur

Equipment

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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