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    Oh My Veggies » Vegetarian & Vegan Product Reviews

    Italian Salad with Crispy Herb Roasted Chickpeas

    Published: Mar 15, 2015 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe


    Sponsored RecipePhotos by Emily Caruso

    To many (for example, grandmas and non-vegetarian-friendly restaurants), "salad" simply means an unappetizing plate of iceberg lettuce, red onion rings and carrots—and maybe a crouton or two if you're lucky. And that's just not right. After all, what incentive is there to eat more vegetables when they're presented in sad-pile form?

    Not that you need to get super fancy every time you make salad at home, but a little creativity and TLC can elevate a sad pile of whatever's in the crisper drawer to a substantial side. This Italian salad is an extremely basic base of ingredients you probably already have in the fridge or pantry, just arranged in a way that's fresh, flavorful and unexpected. There's protein from the chickpeas, too, so you won't be hungry again in 45 minutes. Simply add some soup—we went with Sun-Ripened Tomato & Basil Bisque, one of Campbell's new organic soups—and you have yourself a pretty substantial, but easy to make, meal.

    Campbell's Organic Soup
    The Italian flavors in the salad pair perfectly with the basil in the soup, and the citrus-y brightness of the lemon-caper dressing really complements its creaminess. This would be great on an evening where you want a quick, lighter meal with lots of veggies but don't want to spend all night in the kitchen. Simply heat the soup while you're chopping veggies and making the dressing, and you're good to go!

    Recipe

    Italian Side Salad with Crispy Herbed Chickpeas

    Italian Salad with Crispy Herb Roasted Chickpeas

    Crispy roasted chickpeas and a lemony vinaigrette make this simple Italian side salad something special.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Vegetarian
    Keyword: Italian salad, Italian Salad with Crispy Herb Roasted Chickpeas
    Servings: 4 -6 servings
    Calories: 258kcal
    Author: Oh My Veggies

    Ingredients

    For the Herb Roasted Chickpeas:

    • 1 15-ounce can chickpeas, rinsed, drained and dried well
    • 1 tablespoon grapeseed oil
    • 1 ½ teaspoons Italian seasoning
    • Salt and pepper to taste

    For the Lemon Caper Vinaigrette:

    • 6 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons capers
    • 1 small clove garlic
    • Pinch white sugar (organic for vegan-friendly)
    • Salt and pepper to taste

    For the salad:

    • 1 5-ounce package baby romaine lettuce
    • 1 cup halved grape tomatoes
    • ¾ cup sliced cucumbers
    • ½ cup thinly sliced red onions
    • ⅓ cup sliced black olives
    US Customary - Metric

    Instructions

    To make the chickpeas:

    • Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
    • Toss the chickpeas with the oil, Italian seasoning, salt and pepper. Transfer them to the prepared baking sheet and roast, stirring once or twice during cooking time, until lightly browned and crispy on the exterior, about 35 minutes. Remove from the oven and set aside.

    To make the vinaigrette:

    • While the chickpeas are roasting, make the dressing. Combine all of the ingredients in a mini-blender or food processor and blend until smooth.

    To assemble the salad:

    • Divide the greens onto 4 plates, then divide the remaining salad ingredients and chickpeas onto the greens. Drizzle with dressing and serve.

    Notes

    The key to perfectly roasted chickpeas is to make sure they're dry before tossing them in oil. Let them sit in a colander for a few minutes to drain off any excess water, then pat them dry with paper towels.

    Nutrition

    Calories: 258kcalCarbohydrates: 6gProtein: 1gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 291mgPotassium: 196mgFiber: 2gSugar: 3gVitamin A: 1001IUVitamin C: 11mgCalcium: 36mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    About Campbell's Organic

    Not all soups are created equal! As you might guess from the name, Campbell's Organic line of soups is made from certified organic produce (and no preservatives!), so it's full of fresh flavors. And bonus: 4 of the varieties they offer are vegetarian! We love the Sun-Ripened Tomato & Basil Bisque with this Italian salad, but it's also perfect with a classic grilled cheese. Other flavors include Garden Vegetable with Herbs, Lentil, and Creamy Butternut Squash. Hello lunch!

    find out more

    This content is sponsored by Campbell Soup Company.

    « Meal Plan: Curried Asparagus Soup, Mediterranean Rotini & More
    Mee Goreng with Tofu and Bok Choy »

    Salads, Snack Recipes, Sponsored, Vegan Recipes, Vegetarian & Vegan Product Reviews, Vegetarian Recipes chickpeas, salad, side dishes

    Reader Interactions

    Comments

    1. Mary says

      March 15, 2015 at 11:37 am

      I thought Campbell's had come out and said that NONE of their products were vegan?

      Reply
      • Kiersten Frase says

        March 15, 2015 at 11:57 am

        Oh My Veggies is a vegetarian food blog and the soups we mentioned in this post are vegetarian; I'm not sure if they're vegan, but the salad recipe is. 🙂

        Reply
    2. Anna says

      March 15, 2015 at 3:05 pm

      Looks delicious 🙂

      Reply
    3. Jennifer @ Delicious Everyday says

      March 17, 2015 at 6:29 am

      This looks delicious! Hmm, very curious about that campbell's organic soup. Is it worth trying?

      Reply
    4. Joanne says

      March 19, 2015 at 2:53 pm

      I have nothing but disdain in my heart for restaurants that don't make exciting salads! This Italian salad on the other hand is making me want to do cartwheels! Sounds super tasty.

      Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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