This delicious chopped salad combines crispy spiced chickpeas with fresh tomatoes, crunchy cucumber, and salty feta, all tossed in a simple homemade vinaigrette. It’s a flavorful dish that works as a hearty side or a satisfying vegetarian lunch.

crispy chickpea salad
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This salad is all about texture and flavor. The crispy chickpeas add a crunchy bite that adds the perfect contrast to the vegetables and feta. A red wine vinaigrette ties everything together, and the recipe is incredibly easy to make. I loosely based this recipe on this one from America’s Test Kitchen, but I wanted to make it a little healthier. Whether you’re packing it for lunch, serving it as a picnic side, or just trying to eat more veggies, this salad is one of my go-to recipes when I need something delicious and easy!

Ingredients and Substitutions

  • Chickpeas: I used canned chickpeas for convenience. Be sure to dry them well before cooking so they crisp up nicely in the pan.
  • Smoked paprika: Adds a warm, smoky flavor to the chickpeas. If you don’t have it, regular paprika works fine, or swap in a pinch of cumin for a different twist.
  • English cucumber: These cucumbers have less seeds and are extra crunchy, but you can use any type of cucumber you like.
  • Tomatoes: Sweet and juicy, cherry tomatoes add great color and flavor. Grape tomatoes work too!
  • Feta cheese: I love using a block of feta and cubing it for a chunkier texture. Crumbled feta will work if that’s what you have.
  • Red wine vinegar: This gives the dressing a classic tang. You can swap in white wine vinegar or lemon juice for a slightly different flavor.
  • Dijon mustard: Adds sharpness and helps emulsify the dressing. Whole grain mustard can work if you want a bit more texture.
  • Honey: Just a touch of sweetness balances the vinegar. Maple syrup is a great substitute.
  • Dried thyme: Earthy and subtle, thyme brings a nice herbal note. Fresh thyme also works great! Increase to 1 teaspoon if using fresh thyme.

How to Make Crispy Chickpea Salad

Line a large plate with a double layer of paper towels. Spread the chickpeas on the plate. Microwave for 6-8 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium high heat until shimmering. Transfer the chickpeas to the skillet and cook 6-8 minutes.
red wine vinegar dressing
In a small jar, whisk together the dressing ingredients. (Olive oil, red wine vinegar, honey, Dijon mustard, thyme, salt, and pepper.)
Once the chickpeas are crispy, toss them with paprika, salt and pepper.
Combine cucumber, tomatoes, feta, parsley, and chickpeas in a large bowl. Drizzle with three-quarters of the vinaigrette and toss to evenly coat. Season with additional salt and pepper to taste, if needed.

The Secret to Super Crispy Chickpeas

To get the chickpeas extra crispy without a deep fryer, microwave them first to dry out the surface, then sauté them in a hot skillet. This technique helps drive off excess moisture so they get golden and crunchy on the outside while staying soft inside. It’s a quick trick that makes a big difference in texture!

Crispy Chickpea Salad

Other Salad Recipes

If you liked this recipe, check out a few of my other fresh and easy salad ideas! My Barley Salad with Feta and Peas is perfect for spring and this quinoa salad is a great one if you love Greek flavors.

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Crispy Chickpea Salad

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This delicious chopped salad combines crispy spiced chickpeas with fresh tomatoes, crunchy cucumber, and salty feta, all tossed in a simple homemade vinaigrette. It’s a flavorful dish that works as a hearty side or a satisfying vegetarian lunch.

Ingredients

Units Scale

For the salad:

  • 1 (15oz) can chickpeas, rinsed and patted dry
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 English cucumber, quartered lengthwise and cut into 1/2-inch pieces
  • 8 ounces cherry tomatoes, quartered
  • 2 ounces (about 1/2 cup) feta cheese, cubed

For the dressing

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced dried thyme
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Line a large plate with a double layer of paper towels. Spread the drained and rinsed chickpeas on the plate in an even layer.
  2. Microwave for 5-7 minutes, until the chickpeas are dry.
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.
  4. Transfer the chickpeas to the skillet and cook, stirring occasionally, until the chickpeas are golden brown and crispy, about 6-8 minutes.
  5. Once the chickpeas are crispy, toss them with paprika, salt, and pepper.
  6. In a small jar, whisk together the dressing ingredients. (Olive oil, red wine vinegar, honey, Dijon mustard, thyme, salt, and pepper.)
  7. Combine cucumber, tomatoes, feta, parsley, and chickpeas in a large bowl.
  8. Drizzle with three-quarters of the vinaigrette and toss to evenly coat. Season with additional salt and pepper to taste, if needed.
  9. Add remaining dressing, if needed.

Frequently Asked Questions

  • Can I make this ahead of time? Yes, but for the best texture, store the crispy chickpeas separately and add them just before serving. This helps keep them crunchy! You can also reheat them in an air fryer or on the stovetop for a few minutes to re-crisp them!
  • What can I serve this with? This salad pairs well with grilled vegetables, soup, or pita bread and hummus. It also makes a great light lunch on its own.
  • Can I add more vegetables? Definitely! Try adding chopped bell peppers, red onion, or avocado for even more flavor and texture.
  • Is this recipe vegan? It can be! Just swap the honey for maple syrup and use a plant-based feta alternative. Trader Joe’s has a great vegan feta!