Chop Chop Salad With Chickpea Croutons

Name: Chop Chop Salad with Chickpea Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 cups chickpeas ((~2 cans) ); 1 Tbsp extra-virgin olive oil; 1 1/2 tsp turmeric; 1 1/2 tsp cumin powder; 1 1/2 tsp garlic powder; 1 1/2 tsp paprika; 1 tsp cayenne powder (optional); 3/4 tsp black pepper; 1/2 tsp unrefined salt (real, pink, or Celtic salt); 2 cups carrot (diced (~3 carrots)); 2 cups cucumber (diced (~1 large)); 2 cups celery (diced (~6 stalks)); 1 cup radish (diced (~5 radishes)); 1/2 cup red onion (diced (1 small-medium sized)); 1 Tbsp jalapeño (diced); 2 cups flat-leaf parsley (minced); 1 cup fresh mint leaves (minced (optional)); 1/4 cup pumpkin seeds; 1/4 cup sunflower seeds; 1 lemon (juice only); 2-3 tsp extra-virgin olive oil; unrefined salt (real, pink, or Celtic salt) (to taste); black pepper (to taste)

RECIPES – CLEAR SKIN, IMMUNE-BOOSTING, PALEO, SALADS, SIDES, SLIMMING, VEGAN

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This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber.

Chop Chop Salad with Chickpea Croutons

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4.39 from 18 votes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings4

Ingredients

Chickpea Croutons

3 cups chickpeas (~2 cans)
1 Tbsp extra-virgin olive oil
1 1/2 tsp turmeric
1 1/2 tsp cumin powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp cayenne powder optional
3/4 tsp black pepper
1/2 tsp unrefined salt (real, pink, or Celtic salt)

Chop Chop Salad

2 cups carrot diced (~3 carrots)
2 cups cucumber diced (~1 large)
2 cups celery diced (~6 stalks)
1 cup radish diced (~5 radishes)
1/2 cup red onion diced (1 small-medium sized)
1 Tbsp jalapeño diced
2 cups flat-leaf parsley minced
1 cup fresh mint leaves minced (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Dressing

1 lemon juice only
2-3 tsp extra-virgin olive oil
unrefined salt (real, pink, or Celtic salt) to taste
black pepper to taste

Instructions

Chickpea Croutons

First, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes.

Chop Chop Salad

Chop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine.

Recipe Notes

You can easily scale this recipe down or up, depending on how many people you're serving. This makes 4 entree size portions, saves well, and can be used throughout the week.

Throw this over a baby arugula or spinach for added greens.

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I typically get my produce at the farmer’s market, but Amazon Fresh has fast delivery on organic produce in a pinch.

More Salad Recipes

Looking for more quick and easy salad recipes? Check out my:

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Chop Chop Salad With Chickpea Croutons