Spring Salad with Roasted Chickpeas and Red Onion Vinaigrette

Let’s face it, salads are delicious all year round, but when spring arrives, we get access to veggies that are much fresher and (hopefully) locally sourced. This salad highlights some of the season’s most popular vegetables like avocado, radishes, red onion, and of course, a classic Spring Mix.

It’s also the time of year where you might want to get in shape for summer (It’s almost here, friends!)—but we can’t give up flavor. So this recipe replaces croutons with crunchy roasted chickpeas and uses a simple red onion vinaigrette with only a few ingredients.

This recipe makes about four large salads if you want to serve as a meal on its own or with your favorite protein or six smaller salads if you’re using it as a starter or side! You can also use this for your meal prep, but I’d hold off on throwing on the vinaigrette until you want to eat each serving!

Are you ready to try your next go-to salad recipe? Start chopping! Enjoy!

What type of lettuce do I use for Spring Salad with Roasted Chickpeas and Red Onion Vinaigrette?

This recipe uses a packaged Spring Mix because it gives you crunch and flavors from a variety of lettuces like baby lettuces, spinach and radicchio. If you prefer a certain type of lettuce, or only have arugula and spinach on hand, use what you have! Just stick to comparable measurements.

What should I serve with Spring Salad with Roasted Chickpeas and Red Onion Vinaigrette?

It’s really up to you! I like this salad with broiled salmon to make a healthy and filling dinner, but you can serve it with any protein or topping like grilled steak or delicious chicken meatballs.

This salad also stands on its own as a filling lunch or even as dinner if you’re vegetarian or just want to skip meat for the night! And if you have any leftover vegetables, you can toss those in too!

Print

With ImageWithout Image

Spring Salad with Roasted Chickpeas and Red Onion Vinaigrette

Servings: 4-6

Author: Austin Havens

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This delicious salad is bursting with the season's fresh flavors plus crunchy roasted chickpeas and a simple red onion vinaigrette.

Ingredients

Ingredients for the roasted chickpeas

• 1 can of chickpeas
• 1 tbsp oil
• ½ tsp Salt
• ½ tsp Garlic powder
• ½ tsp Onion powder
• ½ tsp paprika
• ¼ tsp pepper

Ingredients for the red onion vinaigrette

• ½ large red onion
• ¼ cup Avocado or olive oil
• 2 tbsp red wine vinegar
• 1 tsp Honey
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp dried parsley

Ingredients for the salad

• 1 5 oz. pack of Spring Mix
• 1 Avocado
• 2 Carrots
• 2 Radishes
• ½ Cucumber

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Rinse and dry chickpeas then combine with 1 tbsp of oil and seasonings.
3. Place on a baking sheet and roast for 35 to 40 minutes in the oven.
4. Meanwhile, whisk together red wine vinegar, honey, and 1/2 cup of oil with the seasonings to make the vinaigrette.
5. Thinly slice red onion and combine with the vinaigrette. Put in the fridge for at least 30 minutes.
6. Thinly slice cucumber and radishes.
7. Shred the carrots. (You can also use packaged shredded carrots to save time!)
8. Peel and dice the avocado.
9. In a large mixing bowl, toss Spring Mix with cucumber, radishes, carrots, and avocado.
10. Once the chickpeas are crispy, combine with salad mix.
11. When you're ready to serve, toss salad with marinated onions and vinaigrette. Enjoy!

Notes

Tip: If you want more red onion vinaigrette for later, use the entire red onion and double the oil, honey, and vinegar. Serve half with this salad and keep the other half for later!

Similar Recipes

Apple Kale Salad

Spicy Kale Caesar Salad

Arugula Salad

Did you make this recipe?

Tag @simplenotbasiceats on instagram and hashtag it # simplenotbasiceats