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Crispy Spiced Chickpea Salad with Honey-Mustard Vinaigrette


  • Salad
  • 1 tsp smoked paprika
  • 1 tsp natural sugar (Sugar in the Raw or Turbinado)
  • ½ tsp ground cumin
  • 1 tsp fine-grain sea salt, divided
  • ¼ tsp cayenne pepper (more or less, depending on your tolerance for heat)
  • ¾ cup coconut oil, melted, but not hot
  • 1 (15 oz) can chickpeas, rinsed and thoroughly dried (or 1 ½ cups cooked chickpeas)
  • 1 Tbsp olive oil
  • 1 red onion, halved and sliced through root end
  • 6 cups salad greens

  • Honey Mustard Vinaigrette
  • 1 ½ Tbsp apple cider vinegar
  • 1 Tbsp whole-grain mustard
  • 1 Tbsp honey
  • 1 ½ tsp grated lemon zest
  • ¾ tsp Greek yogurt (or mayo)
  • ¼ tsp fine-grain sea salt
  • ¼ cup olive oil


  • Spicy Chickpeas
  • In a small bowl, combine the paprika, sugar, cumin, ½ tsp sea salt, and cayenne. Set aside.
  • Heat coconut oil in a large Dutch oven over high heat, until it's very hot. Add the chickpeas, and partially cover (to prevent splattering)
  • Cook, stirring occasionally until they're deeply golden brown and crisp (~10 to 12 minutes) Using a slotted spoon, transfer the browned chickpeas to a paper towel-lined plate and let them drain briefly.
  • In a large bowl, toss chickpeas with the reserved spices. Let them cool slightly, then crush about half into coarse crumbs with a fork

  • Broil the Onion
  • Adjust oven rack 6" from broiler element and preheat the broiler to Low.
  • Toss the onion with olive oil and ½ tsp sea salt and spread over an aluminum foil-lined rimmed baking sheet.
  • Broil the onions, checking often, until edges are charred, 4 to 6 minutes, stirring halfway through cooking.
  • Let them cool slightly

  • Honey Mustard Vinaigrette
  • Add the vinegar, mustard, honey, lemon zest, mayonnaise, and sea salt to your food processor. (You can also do this easily by hand with a whisk) Pulse to combine
  • While the food processor is running, slowly drizzle in the olive oil

  • Assemble Salad
  • Toss to combine the onions, spiced chickpeas, and salad greens. Drizzle the vinaigrette over the salad and toss to combine
  • Serve