Name: Crispy Honey-Glazed Chickpea Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cans chickpeas rinsed & dried; 3 tsp avocado oil divided; ½ tsp kosher salt; 2 tsp honey; ½ tsp Dijon mustard; ¼ tsp cinnamon; 4 –5 cups romaine lettuce or kale; 1 pint cherry tomatoes halved; 1 cup corn fresh or thawed; 1 large avocado cubed; 1 cup feta cheese cubed; ½ cup basil leaves torn; 2 Tbsp tahini or 3 Tbsp Greek yogurt; 1 Tbsp avocado oil; 1 Tbsp lemon juice; 1 Tbsp chives chopped; 1 clove garlic grated; 2 tsp honey; ½ tsp salt; ½ tsp pepper; 2 Tbsp warm water to thin

Crunchy honey-cinnamon–glazed chickpeas mingle with crisp romaine (or kale), sweet corn, juicy cherry tomatoes, creamy avocado, and tangy feta—all tossed in a luscious Creamy Herb Dressing.

This vibrant vegetarian salad is as stunning as it is satisfying.

Why You’ll Love This Recipe

Sweet–savory crunch — honey-glazed chickpeas deliver irresistible texture

Colorful medley — romaine, corn, tomatoes, avocado, and basil shine in every bite

Creamy contrast — tahini or yogurt–based dressing balances the crisp veggies

Make-ahead friendly — roast chickpeas and whisk dressing ahead of time

Naturally vegetarian & gluten-free — hearty, protein-packed, and crowd-pleasing

What You’ll Need (Ingredient Highlights)

Chickpeas: olive oil, salt, honey, Dijon mustard, cinnamon

Salad Base: romaine lettuce (or kale), cherry tomatoes, corn

Rich Add-Ins: avocado, feta cheese, fresh basil

Creamy Herb Dressing: tahini (or Greek yogurt), lemon juice, chives, garlic, honey, olive oil

Pro Tips Before You Start

Dry chickpeas thoroughly to ensure they roast crisp.

Stir glaze gently so each chickpea is evenly coated.

Chill dressing before serving to enhance its thick consistency.

Toss just before serving to maintain the crisp textures.

Serve immediately for the best flavor and crunch.

How to Make This Salad

Step 1: Roast the Chickpeas
Preheat oven to 375°F. Rinse and dry chickpeas.

Toss with oil and salt. Roast 40 minutes, shaking pan every 15 minutes.

Step 2: Glaze & Crisp
Mix honey, Dijon mustard, and cinnamon with oil.

Remove chickpeas, toss in glaze, then let sit in the off oven (door ajar) 20 minutes to crisp.

Cool completely.

Step 3: Whisk the Dressing
Combine tahini (or Greek yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper.

Whisk in warm water to reach desired consistency.

Step 4: Assemble the Salad
In a large bowl, combine romaine, tomatoes, corn, avocado, feta, and basil.

Add half the chickpeas and half the dressing; toss gently.

Step 5: Garnish & Serve
Top with remaining chickpeas and drizzle remaining dressing. Serve immediately.

Serving Suggestions

Pair with grilled chicken or fish for a complete meal

Serve alongside warm pita or crusty bread

Offer extra lemon wedges and hot sauce on the side

Variations & Substitutions

Greens swap — use baby spinach or arugula instead of romaine

Dairy-free — omit feta or use a vegan cheese alternative

Spicy twist — sprinkle red pepper flakes on the chickpeas

Nutty crunch — top with toasted almonds or sunflower seeds

Storage & Leftovers

Refrigerate chickpeas and dressing separately up to 3 days

Reheat chickpeas at 350°F for 5–7 minutes to restore crispness

Assemble salad just before serving to maintain freshness and crunch

FAQs

Can I use canned corn?
Yes—drain and rinse canned corn before adding.

How do I keep avocado from browning?
Toss avocado with lemon juice just before assembling.

Is tahini required?
Substitute Greek yogurt for a tangy alternative.

Can I air-fry the chickpeas?
Yes—air-fry at 375°F for 15–20 minutes, shaking halfway.

Is this salad gluten-free?
Ensure tahini and condiments are labeled gluten-free.

How can I make it vegan?
Omit feta and use a vegan cheese or nut-based alternative.

Final Thoughts

This Crispy Honey-Glazed Chickpea Salad is a symphony of crunch, creaminess, and bright flavors.

Perfect as a main or side, it’s destined to become a staple in your recipe rotation.