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Easy • Vegetarian

Crispy Lemon Herb Chickpeas & Greens

Nutty, crispy chickpeas and tender sautéed greens bathed in a bright lemon-herb dressing make for a satisfying vegetarian meal.

Prep
10 min
Cook
20 min
Servings
2
Level
Easy
Crispy Lemon Herb Chickpeas & Greens

Craving something light yet satisfying? This dish hits all the right notes! We're transforming humble chickpeas into crispy, crunchy bites of deliciousness, then tossing them with fresh greens and a zesty lemon-herb dressing. It’s vibrant, flavorful, and perfect for a quick lunch or a healthy dinner.

Ingredients

Yield: 2 servings

For the Crispy Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and thoroughly dried
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

For the Greens & Dressing

  • 1 tbsp olive oil
  • 4 cups mixed greens (spinach, kale, Swiss chard)
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, cayenne (if using), and a pinch of salt and pepper. Spread in a single layer on a baking sheet.

  2. Step 2

    Roast for 20-25 minutes, or until golden brown and crispy, shaking the pan half way through. Keep an eye on them to prevent burning.

  3. Step 3

    While chickpeas are roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the mixed greens and cook, stirring occasionally, until wilted down, about 3-5 minutes.

  4. Step 4

    In a small bowl, whisk together the lemon juice and 1 tablespoon extra virgin olive oil. Stir in the fresh parsley and dill. Season with salt and pepper.

  5. Step 5

    Once the chickpeas are crispy and the greens are wilted, combine them in a large bowl. Pour the lemon-herb dressing over the top and toss gently to coat. Serve immediately.

Tips

  • Ensure chickpeas are very dry before roasting for maximum crispiness.
  • Feel free to swap out the greens for whatever you have on hand, or add other roasted veggies like bell peppers or zucchini.

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