# Ingredient List:
→ Chickpea Croutons
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper
→ Salad
08 - 6 cups mixed greens (arugula, baby spinach, romaine, frisée)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cucumber, sliced
11 - 1/4 red onion, thinly sliced
12 - 1/4 cup shredded carrots
13 - 1/4 cup radishes, thinly sliced
→ Dressing
14 - 3 tbsp extra-virgin olive oil
15 - 1 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tsp maple syrup or honey
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chickpeas dry with a clean towel and toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Spread chickpeas on a baking sheet in a single layer and roast for 20–25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
04 - In a large bowl, mix the greens, cherry tomatoes, cucumber, red onion, shredded carrots, and radishes.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until well blended.
06 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
07 - Top the dressed salad with the crispy chickpea croutons just before serving.
