Chop Chop Salad with Chickpea Croutons
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.
Did you make this recipe?
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