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Crispy Chickpea Chopped Salad

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!
5 from 22 votes
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  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 8 cups butter lettuce, chopped
  • 1 cup grape tomatoes, chopped
  • cup chopped cucumber
  • ½ cup castelvetrano olives, pitted and torn
  • 1/2 cup crumbled goat cheese

shallot vinaigrette

  • 1 small shallot, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil


  • Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
  • To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!

shallot vinaigrette

  • In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.

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