Looking for a fresh and energizing meal that supports your gut and hormone health? This Mediterranean-inspired Crispy Chickpea Chopped Salad brings together crisp vegetables, protein-rich chickpeas, and a bright lemon-herb vinaigrette for the perfect balance of flavour and function.
High in fibre and packed with plant-based protein, chickpeas help regulate blood sugar and support healthy digestion — making this an excellent option for steady energy and hormone balance.
Why we love it:
- Balanced plant protein: Chickpeas provide amino acids for muscle repair and hormone production.
- Colourful antioxidants: Fresh vegetables deliver vitamins C and A for immune and skin health.
- Healthy fats: Olive oil supports heart and brain health while promoting satiety.
- Quick + easy: Ready in under 15 minutes — ideal for weekday lunches or light dinners.
This salad is proof that simple, fresh ingredients can make eating well both easy and delicious. Try it out today!
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 8 cups butter lettuce, chopped
- 1 cup grape tomatoes, chopped
- ⅔ cup chopped cucumber
- ½ cup castelvetrano olives, pitted and torn
- 1/2 cup crumbled goat cheese
Shallot Vinaigrette
- 1 small shallot, diced
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
-
Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
- To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!
- Shallot vinaigrette: In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.
Recipe from How Sweet Eats.
Looking for more nutrition support? Book with a Naturopathic Doctor or our Certified Functional Nutrition Practitioner today!
