Fresh Super Greens Salad with Crunchy Chickpeas

This super greens salad is a bright, crunchy, feel-good side dish that comes together with simple ingredients and a zesty lemon Dijon dressing. Built on a base of tender “super greens” or “power greens” (like kale, spinach, and chard), it adds cucumber, cherry tomatoes, avocado, pumpkin seeds, and crispy roasted chickpeas, all finished with shredded parmesan and a honey-lemon dressing that ties everything together.

It’s the kind of salad that feels special enough for guests but easy enough for a weeknight. Every bite has a mix of crisp veggies, creamy avocado, salty cheese, and crunchy chickpeas, with just the right amount of tang from fresh lemon juice and a hint of sweetness from honey.

Why You’ll Love This Super Greens Salad

This super greens salad checks all the boxes for taste, texture, and nutrition:

• Built on nutrient-rich mixed greens like kale, spinach, and chard
• Layers of texture: crisp cucumber, juicy tomatoes, creamy avocado, crunchy seeds, and chickpeas
• A bright honey-lemon Dijon dressing that you’ll want to use on other salads too
• Easy to scale up for gatherings or to portion for meal prep
• Naturally satisfying thanks to fiber, healthy fats, and plant-based protein

Whether you’re serving it next to a main dish or turning it into a light meal with added protein, this salad is both practical and impressive.

Fresh Super Greens Salad with Crunchy Chickpeas

This Fresh Super Greens Salad with Crunchy Chickpeas is a colorful, nutrient-rich mix of greens, veggies, roasted chickpeas, parmesan, and a zesty lemon Dijon dressing. Every bite delivers the perfect combo of creamy, crunchy, and tangy, making it ideal as a side or a light, satisfying meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Salad, Side Dish

Cuisine American, Vegetarian

Servings 5 servings

Calories 210 kcal

Ingredients

  

For the Salad

• 5 oz super greens or power greens mix
• 0.5 piece English cucumber diced
• 1 cup cherry or grape tomatoes halved or quartered
• 0.5 medium avocado diced
• 0.25 cup pumpkin seeds (pepitas) roasted and salted
• 0.25 cup shredded parmesan cheese
• 0.5 cup roasted chickpeas

For the Roasted Chickpeas

• 15 oz canned chickpeas drained and rinsed
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika or smoked paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

For the Honey Lemon Dressing

• 0.25 cup fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 clove garlic minced or grated
• 0.5 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 1 dash black pepper
• 0.25 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar optional

Instructions

 

• Roast Chickpeas: Preheat oven to 425°F (220°C). Dry chickpeas thoroughly. Toss with olive oil, garlic powder, paprika, salt, and pepper. Roast 25–30 minutes, shaking once or twice. Cool completely.
• Make Dressing: In a bowl or jar, whisk together lemon juice, honey, Dijon, garlic, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified. Add vinegar if using. Adjust seasoning to taste.
• Prepare Salad Ingredients: Dice cucumber and avocado, halve tomatoes. Place super greens in a large salad bowl. Tear large greens if needed.
• Assemble Salad: Add cucumber, tomatoes, avocado, pumpkin seeds, and ½ cup roasted chickpeas to the greens. Drizzle with dressing and sprinkle with parmesan. Toss gently to combine.
• Serve: Taste and add more dressing if needed. Top with extra chickpeas, seeds, or cheese for garnish. Serve immediately.

Notes

Store components separately for meal prep. Add avocado, dressing, and chickpeas just before serving to keep textures fresh. Customize with extra veggies, herbs, or protein to make it a full meal.

Keyword crunchy chickpeas salad, healthy salad recipe, honey lemon dressing, power greens bowl, super greens salad

Ingredients for Super Greens Salad

The quantities below make about 5 servings (roughly 2 cups salad each).

For the Salad

• 5 oz super greens or power greens mix (can also use spring mix)
• ½ English cucumber, diced (or 2–3 small Persian cucumbers)
• 1 cup cherry or grape tomatoes, halved or quartered
• ½ medium avocado (or 1 small), diced
• ¼ cup pumpkin seeds (pepitas), ideally roasted and salted
• ¼ cup shredded parmesan cheese
• ½ cup roasted chickpeas (homemade or store-bought)

For the Roasted Chickpeas

(You’ll make a full batch and use about ½ cup for the salad, with extra for snacking.)

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika or smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Honey Lemon Dressing

• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced or grated (or ¼ teaspoon garlic powder)
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt (more to taste)
• A dash of black pepper
• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar (optional, for extra acidity)

Ingredient Notes

Super greens or power greens
These mixes usually include a combination of spring mix, kale, spinach, arugula, swiss chard, baby bok choy, and baby red or green chard. They bring a nice mix of tender and slightly hearty leaves, plus plenty of fiber, vitamins, and minerals.

Cucumber and tomatoes
Crisp cucumbers and sweet cherry or grape tomatoes add freshness and juiciness. English or Persian cucumbers are ideal because they have thin skin and smaller seeds, so you don’t need to peel or seed them.

Avocado
Just half an avocado gives a creamy contrast to all the crunchy elements and adds satisfying healthy fats.

Pumpkin seeds (pepitas)
Pumpkin seeds add nutty flavor, crunch, plant-based protein, and fiber. If they’re not already roasted and salted, you can quickly toast them in a dry pan for a few minutes.

Roasted chickpeas
Roasted chickpeas give the salad a crunchy, snack-like topping plus extra plant-based protein and fiber. You can make the Mediterranean-style chickpeas with garlic powder, paprika, salt, and pepper, or use your favorite store-bought roasted chickpeas.

Parmesan cheese
Shredded parmesan adds a salty, savory note that balances the bright lemon dressing. Grating it from a block gives the freshest flavor and best texture.

Honey lemon dressing
This dressing combines lemon juice, honey, Dijon, garlic, dried oregano, salt, pepper, and olive oil (plus optional apple cider vinegar). Lemon and vinegar provide brightness, honey softens the sharpness, and Dijon helps emulsify the dressing so it’s smooth and clingy.

Step-by-Step Instructions

Step 1 – Roast the Chickpeas

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray or brush with oil.
2. Drain and rinse the chickpeas, then dry them thoroughly with a clean dish towel. Removing surface moisture helps them crisp up.
3. Toss the chickpeas with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
4. Spread them in a single layer on the baking sheet.
5. Roast for 25–30 minutes, shaking the pan once or twice, until the chickpeas are golden and crisp. Let them cool; they’ll crisp a little more as they cool.

You can make these ahead of time and store them in an airtight container at room temperature for a day or two.

Step 2 – Make the Honey Lemon Dressing

1. In a small bowl or jar, combine lemon juice, honey, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
2. If using apple cider vinegar, add it here for a bit more brightness.
3. Whisk everything together until well combined.
4. Slowly drizzle in the olive oil while whisking vigorously to help the dressing emulsify. You can also shake everything together in a jar with a tight lid.

Taste and adjust: add a bit more honey if you like it sweeter, or more lemon or vinegar if you prefer it extra tangy.

Step 3 – Prep the Salad Ingredients

1. Dice the cucumber into small pieces.
2. Halve or quarter the cherry tomatoes, depending on their size.
3. Dice the avocado just before assembling the salad to keep it from browning too quickly.
4. If your greens have any very large pieces, tear them into bite-sized pieces so the salad is easy to toss and eat.

Place the super greens in a large salad bowl.

Step 4 – Assemble and Dress the Salad

1. Top the greens with cucumber, tomatoes, avocado, pumpkin seeds, and about ½ cup of the roasted chickpeas.
2. Pour about half of the dressing over the salad and sprinkle on the shredded parmesan.
3. Toss gently from the bottom up so the greens get lightly coated without crushing the avocado.
4. Taste a bite with greens, chickpeas, and toppings. Add more dressing if needed, or serve the remaining dressing on the side so everyone can add as much as they like.

Serve right away for the best mix of crisp greens and crunchy chickpeas.

Pro Tips for Success

1. Dry the chickpeas very well
   Extra moisture keeps chickpeas from crisping. Pat them dry thoroughly before roasting to get that crunchy texture.
2. Add dressing at the last minute
   To keep the greens from wilting, wait until just before serving to dress the salad. This is especially important if you’re using more delicate greens in your mix.
3. Keep some toppings for the top
   After tossing, sprinkle a few extra chickpeas, pumpkin seeds, and parmesan over the top so the salad looks just as good as it tastes.
4. Taste and balance the dressing
   Everyone’s lemons and honeys taste a bit different. Use your palate as a guide—if the dressing tastes a little flat, it probably needs a pinch more salt or a splash more acid.
5. Use a large bowl for tossing
   Tossing in a roomy bowl lets the dressing coat everything evenly without smashing the avocado or sending toppings over the edge.
6. Grate parmesan from a block if possible
   Freshly grated parmesan melts into the dressing and greens a bit, giving a softer, more delicate flavor than pre-shredded.

Tastyinspo Notes

This super greens salad is one of those recipes that quietly becomes a habit in your kitchen. It’s easy to pull together on a busy weeknight when you want something fresh to balance out a richer main, or to throw together for a casual dinner with friends.

As you toss the greens with the warm roasted chickpeas, you’ll notice how the heat softens the cheese just slightly and wakes up the lemony dressing. The mix of crunchy seeds, creamy avocado, and juicy tomatoes makes every forkful a little different, which keeps the salad interesting all the way to the last bite.

Think of this as a “template salad” you can rely on: once you’ve made it once, it becomes very intuitive to swap in different greens, seeds, or proteins without losing the basic balance of flavors and textures. That flexibility and the confidence it gives you in the kitchen are a big part of what will keep you coming back to this recipe.

Flavor Variations

1. Spicy Super Greens Salad
   Add a pinch of red pepper flakes to the dressing or use a smoked paprika with a bit more kick on the chickpeas. This keeps the same base but adds a warm, cozy edge.
2. Deluxe Veggie Super Greens Salad
   Toss in extra vegetables like thinly sliced red onion, bell pepper, shredded carrot, radishes, or snap peas. It’s a great way to use up bits of produce from the fridge while keeping the salad colorful and fun.
3. Crunchy Crouton Swap
   Use homemade croutons (especially from leftover sourdough or rustic bread) instead of chickpeas for an ultra-classic, bistro-style twist.
4. Different Dressing, Same Salad
   Try the same salad base with a maple-balsamic dressing or a simple maple-tahini dressing for a more cozy, slightly sweet variation.
5. Protein-Packed Greens Bowl
   Turn the salad into a light meal by adding shredded chicken, salmon, or turkey meatballs on top. The greens, seeds, avocado, and chickpeas already give a balanced base; a little extra protein makes it fully satisfying.

Serving Suggestions

• Serve as a side with pizza, flatbreads, or pasta to add freshness and crunch to the meal.
• Pair it with grilled or baked chicken, salmon, or tofu to turn it into a full dinner plate.
• Pack it into a lunchbox with the dressing on the side and a piece of bread or crackers for a simple, nourishing midday meal.
• Serve in a large wooden bowl at the center of the table, with extra roasted chickpeas and dressing in small bowls so people can customize their plates.
• For a heartier bowl, add a scoop of cooked quinoa or farro and a little extra avocado.

Storage and Freezing Instructions

• Meal prep: Roast the chickpeas ahead of time, make the dressing, and chop the vegetables in advance. Store each component separately in airtight containers in the fridge.
• Storing the salad: Once dressed, the salad is best enjoyed within a few hours. If you plan to keep leftovers, store the greens and toppings undressed and refrigerate for 3–4 days. Add avocado fresh as you serve so it doesn’t brown.
• Storing the dressing: The dressing keeps well in the refrigerator for about 1 week. Shake or whisk before using, as it may separate.
• Roasted chickpeas: These are best within the first day or two for maximum crunch. Store at room temperature in a jar or airtight container.
• Freezing: This salad does not freeze well—greens and avocado don’t hold their texture after freezing. Instead, focus on prepping components ahead and assembling fresh.

Nutrition Facts (Per Serving)

These numbers are approximate for 1 of 5 servings of salad plus a moderate amount of dressing and toppings:

Exact values will vary depending on your greens mix, cheese, and how much dressing you use.

FAQ About Super Greens Salad with Crunchy Chickpeas

Final Thoughts

This super greens salad with crunchy chickpeas is a simple formula you can return to again and again: tender mixed greens, a few colorful vegetables, something creamy, something crunchy, and a bright, homemade dressing. Once you’ve made it once, it becomes very easy to adapt it to the seasons and whatever ingredients you have in your kitchen.

Whether you serve it as a side at a family dinner, bring it to a potluck, or prep it for a week of lunches, it delivers a lot of flavor and nutrition for very little effort. It’s a practical, reliable recipe that still feels fresh and exciting every time you make it.