Crunchy honey-cinnamon–glazed chickpeas mingle with crisp romaine (or kale), sweet corn, juicy cherry tomatoes, creamy avocado, and tangy feta—all tossed in a luscious Creamy Herb Dressing.
This vibrant vegetarian salad is as stunning as it is satisfying.
Why You’ll Love This Recipe
Sweet–savory crunch — honey-glazed chickpeas deliver irresistible texture
Colorful medley — romaine, corn, tomatoes, avocado, and basil shine in every bite
Creamy contrast — tahini or yogurt–based dressing balances the crisp veggies
Make-ahead friendly — roast chickpeas and whisk dressing ahead of time
Naturally vegetarian & gluten-free — hearty, protein-packed, and crowd-pleasing
What You’ll Need (Ingredient Highlights)
Chickpeas: olive oil, salt, honey, Dijon mustard, cinnamon
Salad Base: romaine lettuce (or kale), cherry tomatoes, corn
Rich Add-Ins: avocado, feta cheese, fresh basil
Creamy Herb Dressing: tahini (or Greek yogurt), lemon juice, chives, garlic, honey, olive oil
Pro Tips Before You Start
Dry chickpeas thoroughly to ensure they roast crisp.
Stir glaze gently so each chickpea is evenly coated.
Chill dressing before serving to enhance its thick consistency.
Toss just before serving to maintain the crisp textures.
Serve immediately for the best flavor and crunch.
How to Make This Salad
Step 1: Roast the Chickpeas
Preheat oven to 375°F. Rinse and dry chickpeas.
Toss with oil and salt. Roast 40 minutes, shaking pan every 15 minutes.
Step 2: Glaze & Crisp
Mix honey, Dijon mustard, and cinnamon with oil.
Remove chickpeas, toss in glaze, then let sit in the off oven (door ajar) 20 minutes to crisp.
Cool completely.
Step 3: Whisk the Dressing
Combine tahini (or Greek yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper.
Whisk in warm water to reach desired consistency.
Step 4: Assemble the Salad
In a large bowl, combine romaine, tomatoes, corn, avocado, feta, and basil.
Add half the chickpeas and half the dressing; toss gently.
Step 5: Garnish & Serve
Top with remaining chickpeas and drizzle remaining dressing. Serve immediately.
Serving Suggestions
Pair with grilled chicken or fish for a complete meal
Serve alongside warm pita or crusty bread
Offer extra lemon wedges and hot sauce on the side
Variations & Substitutions
Greens swap — use baby spinach or arugula instead of romaine
Dairy-free — omit feta or use a vegan cheese alternative
Spicy twist — sprinkle red pepper flakes on the chickpeas
Nutty crunch — top with toasted almonds or sunflower seeds
Storage & Leftovers
Refrigerate chickpeas and dressing separately up to 3 days
Reheat chickpeas at 350°F for 5–7 minutes to restore crispness
Assemble salad just before serving to maintain freshness and crunch
FAQs
Can I use canned corn?
Yes—drain and rinse canned corn before adding.
How do I keep avocado from browning?
Toss avocado with lemon juice just before assembling.
Is tahini required?
Substitute Greek yogurt for a tangy alternative.
Can I air-fry the chickpeas?
Yes—air-fry at 375°F for 15–20 minutes, shaking halfway.
Is this salad gluten-free?
Ensure tahini and condiments are labeled gluten-free.
How can I make it vegan?
Omit feta and use a vegan cheese or nut-based alternative.
Final Thoughts
This Crispy Honey-Glazed Chickpea Salad is a symphony of crunch, creaminess, and bright flavors.
Perfect as a main or side, it’s destined to become a staple in your recipe rotation.
