Crispy Honey-Glazed Chickpea Salad
This hearty chickpea salad is anything but boring! Roasted chickpeas are tossed in a sweet honey-mustard glaze, then layered over crisp greens with tomatoes, avocado, corn, feta, and basil. Finished with a zesty tahini dressing, it's a protein-packed vegetarian meal that’s perfect for meal prep, picnics, or an easy weekday lunch.
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
Dressing:
- 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
Instructions
- Preheat oven to 375°F. Toss chickpeas with 2 tsp oil and salt; roast 40 min, shaking every 15 min.
- Whisk remaining oil, honey, mustard, and cinnamon; toss chickpeas; crisp in off-oven 20 min; cool.
- Whisk dressing ingredients, thin with warm water.
- In a bowl, combine greens, tomatoes, corn, avocado, feta, and basil; toss with half dressing & chickpeas.
- See full steps with tips & photos → https://mischacrossing.com/crispy-honey-glazed-chickpea-salad/
Notes
- For extra crunch, make sure chickpeas are thoroughly dried before roasting.
- Swap feta with goat cheese for a tangier bite.
- Yogurt dressing adds more creaminess, while tahini adds earthiness—pick what you love!