This Roasted Chickpea Salad with Green Chutney Dressing is a healthy, fun, and satisfying meal in a bowl. It’s packed with plant-based protein, super easy to make, and flavorful! That green chutney dressing let me tell you, is going to change your salad game once and for all! 😉
Why this salad?
The combination of roasted chickpeas, fresh vegetables, and the flavorful green chutney dressing creates a delightful balance of textures and flavors in this salad. The roasted chickpeas add a satisfying crunch, while the vegetables provide a refreshing and colorful base. The green chutney dressing, made with a blend of fresh herbs, avocado, lime juice, and spices, brings a tangy and zesty kick that ties all the components together.
Not only is this salad delicious, but it’s also packed with plant-based protein and nutrients. Chickpeas are a great source of protein, fiber, and essential minerals like iron and magnesium. The fresh vegetables provide a variety of vitamins and antioxidants, making this salad a nutritious and wholesome meal option.
Ingredients you need for this Roasted Chickpea Salad recipe
Salad Base:
Lettuce
Other greens
Cherry tomatoes
Cucumber
Pumpkin seeds
Roasted Chickpeas
Cooked quinoa
For the Green Dressing:
1 bunch of cilantro leaves (coriander)
1-inch fresh ginger
2 green chili peppers (optional)
Juice from 1/2 lemon
1 tbsp ground cumin (or roasted cumin seeds)
1 avocado de-skinned and pitted
1 tbsp Olive oil
1 tbsp maple syrup
Salt and pepper to taste
A bit of water to get everything blending
You can watch me make the green chutney here!
How to Roast Chickpeas in the Oven
I believe a salad just isn’t complete without some crunch. While croutons are always a good choice, why not try roasting chickpeas for a delicious twist?
Not only do they add fiber and protein, but they’re also super easy to make in the oven. It only takes about 25 to 30 minutes, giving you enough time to whip up the homemade dressing and the rest of the salad ingredients. It all comes together in no time!
To start, grab a can of chickpeas and give them a good rinse. Oh, and don’t forget to save that liquid – it’s called aquafaba and can be used as a fantastic vegan egg-white substitute! Once they’re rinsed, pat them dry between a couple of tea towels or paper towels. Give them a roll until they’re mostly dry. Some of the skins might come off, but that’s totally okay! You can roast them up for some extra crispy goodness.
Next, toss the dried chickpeas with a drizzle of olive oil, along with some herbs and spices. I like to use oregano, cumin, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet with edges – and pop them in the oven to roast!
I like to give the pan a little shake halfway through to ensure even browning. Once they’ve reached a brownish and crisp perfection, remove them from the oven, let them cool down, and toss them into your salad.
Voila! Crunchy roasted chickpeas are ready to take your salad to the next level! And hey, if you’d rather not turn on the oven, no worries at all! You can also air fry roasted them. Same deliciousness, just a different method. Enjoy!
Do I have to soak canned chickpeas before roasting?
No, you do not need to soak canned chickpeas before roasting them. Canned chickpeas are already cooked and ready to use straight from the can. To ensure they become crispy when roasted, simply drain and rinse them thoroughly, then pat them dry with a clean towel to remove as much moisture as possible. This step is crucial for achieving the desired crispy texture.
Why aren’t my roasted chickpeas crispy?
If your roasted chickpeas aren’t turning out crispy, there could be a few reasons:
- Moisture : Ensure the chickpeas are completely dry before roasting. Moisture is the enemy of crispiness.
- Oven Temperature : Roast at a high temperature, around 400°F (200°C), to ensure they cook quickly and become crispy.
- Spacing : Spread the chickpeas out in a single layer on the baking sheet. Overcrowding the pan can cause them to steam instead of roast.
- Time : Roast the chickpeas for at least 25-30 minutes, shaking the pan halfway through to ensure even cooking. Keep an eye on them to prevent burning.
Following these tips should help you achieve perfectly crispy roasted chickpeas every time.
Is this salad dish gluten-free and nut-free?
Yes, this roasted chickpea salad with green chutney dressing is both gluten-free and nut-free. Chickpeas and the green chutney dressing ingredients are naturally gluten-free and nut-free, making this salad a safe and delicious option for those with gluten or nut allergies. I also add pumpkin seeds instead of nuts here so it’s allergen free!
Always check labels on packaged ingredients to ensure they are free from cross-contamination.
How can I make this salad more nutritious?
To make your roasted chickpea salad with green chutney dressing even more nutritious, I like adding a variety of colorful vegetables and superfoods. Here are some suggestions:
- Leafy Greens : Add a mix of spinach, kale, or arugula for extra vitamins and minerals.
- Colorful Veggies : Incorporate bell peppers, carrots and other crunchy veggies for added fiber and antioxidants.
- Healthy Fats : Include avocado slices, a sprinkle of seeds (like sunflower or pumpkin seeds) or nuts (if you aren’t allergic) for healthy fats.
- Protein Boost : Add grilled tempeh, tofu, hemp seeds or lentils to increase the protein content.
- Fermented Foods : Toss in some sauerkraut or kimchi for probiotics that support gut health.
These additions will not only enhance the nutritional profile of your salad but also add different textures and flavors, making it even more enjoyable.
Other Salad recipes from the blog:
- Deconstructed samosa salad
- Sprouted Mung Bean Salad
- Boiled Peanut Salad
- Vietnamese Inspired Noodle Salad
- Vegan Egg Salad
- Vegan Taco Samosa Chaat – A Mexican Indian Fusion
Roasted Chickpea salad with Green Chutney Dressing
Ingredients1x2x3x
Salad Base:
- 1 head Romaine Lettuce and other greens
- 1 cup Cherry tomatoes
- ½ Cucumber
- ¼ cup Pumpkin seeds
- 1 cup Roasted Chickpeas
- 2 cups cooked quinoa
For the Green Dressing:
- 1 bunch of cilantro leaves coriander
- 1- inch fresh ginger
- 2 green chili peppers optional
- Juice from ½ lemon
- 1 tbsp ground cumin or roasted cumin seeds
- 1 avocado de-skinned and pitted
- 1 tbsp Olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
- A bit of water to get everything blending
Instructions
- To make this bombass salad, start by preheating your oven to 400°F (200°C).
- Begin with the star ingredient – the roasted chickpeas. Drain and rinse a can of chickpeas, then pat them dry with a paper towel. Place the chickpeas on a baking sheet and toss with your favorite seasonings, salt and pepper, and any additional spices you desire, such as cumin or paprika. Spread them out evenly on the baking sheet and roast them in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
- While the chickpeas are roasting, you can prepare the rest of the salad ingredients. Chop up a mix of your favorite fresh vegetables – lettuce, cucumbers, cherry tomatoes. Feel free to get creative and add in any other veggies you love.
- In a blender add all the ingredients required for the green chutney dressing. Blend until smooth and check the taste and consistency. Add salt or water according to your taste and set aside.
- To add an extra crunch to your salad, throw in some toasted nuts or seeds. You can use almonds, pumpkin seeds, sunflower seeds, or any combination you prefer. Simply heat a dry skillet over medium heat, add the nuts or seeds, and toast them for a few minutes until they become fragrant.
- Remove and add them to the bowl with the rest of the chopped veggies.
- Pour the dressing on top and toss until the salad components are well coated with the dressing.
- Serve immediately or transfer to an airtight jar and store in the fridge.
Notes
Nutrition
If you’re looking for a healthy seed cracker recipe, here’s a simple and nutritious one that you can easily make at home.
Packed with fiber and good fats from various seeds, these gluten-free seed crackers are easy to make and customizable with your favorite seeds and spices. The cracker recipe uses chia seeds, sesame seeds, poppy seeds, flaxseeds, sunflower seeds, pumpkin seeds, spices, and aromatics, giving you numerous health benefits due to the rich nutritional profiles of these seeds. Enjoy these savor y crackers with a spicy tangy chutney and thank me later.
What are seed crackers?
Thin, crispy nibbles, seed crackers are mostly manufactured from a variety of seeds. Depending on the recipe, these crackers might be low in carbs, grain-free, and gluten-free. Seed crackers are a healthy alternative because they are often produced from whole seeds and don’t use processed wheat or sugar. Seed crackers are safe for those with celiac disease or gluten sensitivity because they are prepared without wheat or other gluten-containing grains. To create a variety of tastes and textures, you can modify the seed mixture and add seasonings like herbs, or spices.
Snacking with these Seed Crackers:
Seed crackers make a healthy and satisfying snack, and their crispy texture makes it perfect for healthy snacking.
With Dips and Spreads : Pair seed crackers with a variety of dips and spreads, such as:
- Hummus
- Guacamole
- Salsa
- Vegan Tzatziki
- Spinach and artichoke dip
- Vegan Cream cheese, or cheesy spreads
With Cheese and Charcuterie : Add seed crackers to a plant-based cheese platter or vegan charcuterie board.
Topped with Fresh Ingredients
- Avocado slices or mashed avocado
- Sliced tomatoes and vegan mozzarella
- Sliced cucumbers and tzatziki
- Nut butters (like almond or peanut butter) with banana slices
As a Base for Small Bites or Appetizers: Use seed crackers as a base for small bites or appetizers at parties. They can hold toppings well and add a unique texture to your appetizer selection.
Q&A for the Seed Cracker Recipe
Q: Why do I need to let the seed mixture sit for 15 minutes before baking?
A: Allowing the seed mixture to sit gives the chia and flaxseeds time to absorb the water and form a gel-like consistency. This helps bind the crackers, preventing them from crumbling when baked.
Q: Can I substitute any of the seeds with other types?
A: Yes, you can customize the seeds to your liking. For example, you can use hemp seeds instead of poppy seeds or add different seeds like caraway or nigella. Just be sure to maintain a similar overall volume to ensure proper consistency.
Q: How do I know when the crackers are done baking?
A: The crackers should be dry, crisp, and golden. Begin checking them at the 50-minute mark; if they still feel soft or moist, continue baking and check every 10 minutes until they reach the desired crispness.
Q: What if the crackers are browning too quickly?
A: If the crackers are browning too quickly, reduce the oven temperature slightly or cover the tray with aluminum foil to prevent burning while allowing the crackers to continue crisping.
Q: Can I add sweet flavors to these crackers?
A: While this recipe is savory, you can make sweet versions by omitting the spices and adding a sweetener like maple syrup along with flavors like cinnamon or vanilla. However, sweet versions might require different baking times due to the sugar content.
Q: How do I store these crackers to keep them fresh?
A: Store the cooled crackers in an airtight container. They should stay crisp for about a week. If they lose their crispness, you can re-crisp them in the oven for a few minutes at a low temperature.
Q: Can I freeze these crackers for later use?
A: Yes, you can freeze these crackers. After they’ve completely cooled, place them in an airtight container or freezer bag and freeze. When ready to eat, allow them to thaw at room temperature or re-crisp in the oven for a few minutes.
Variations and Suggestions for this Seed Cracker
Seed Options: Try adding chopped almonds or hemp seeds to your seed mix for a change in texture and taste.
Spiced Seed Crackers:
- Dried herbs like thyme or rosemary can add a Mediterranean twist.
- Sweet : Reduce the savory spices and add a sprinkle of cinnamon and a touch of maple syrup.
- For an extra health boost, add some ground turmeric and a pinch of black pepper.
Ingredient list and substitutes
Ingredients
- Chia seeds
- Sesame seeds
- Poppy seeds
- Flaxseeds
- Sunflower seeds
- Pumpkin seeds
- Nutritional yeast
- Garlic powder
- Paprika
- Red chili flakes
- Toasted cumin seeds
- Salt
- Warm water
Substitutes
- Chia Seeds : Can be replaced with flaxseeds (ground or whole). Both have binding properties when mixed with water, so they can create the gel-like consistency needed to hold the crackers together.
- Sesame Seeds : You can substitute with hemp seeds or use extra sunflower seeds for a different texture.
- Poppy Seeds : If unavailable, you can use black sesame seeds or omit them entirely.
- Flaxseeds : If you run out of flaxseeds, you can use more chia seeds or a mix of other seeds like sunflower or sesame. Ground flaxseeds bind more effectively than whole.
- Sunflower Seeds : Swap with more pumpkin seeds or a mixture of other seeds. Hemp seeds can also be a good substitute.
- Pumpkin Seeds : Sunflower seeds or a mixture of other seeds can work as a substitute.
- Nutritional Yeast : If you’re looking for a cheesy flavor, you could use vegan parmesan, or omit it entirely for a simpler taste.
- Paprika : You can use smoked paprika for a different flavor, or cayenne pepper for more heat.
- Red Chili Flakes : If you prefer less heat, you can leave them out or substitute with black pepper. For more heat, you can add a pinch of cayenne pepper or hot paprika.
- Toasted Cumin Seeds : Ground cumin can be used, or you could substitute with other spices like coriander or caraway seeds for a different flavor profile.
- Salt : Sea salt, kosher salt, or Himalayan pink salt are good substitutes.
Instructions to make Seed Crackers
- Combine chia seeds, sesame seeds, poppy seeds, sunflower seeds, flaxseeds, and pumpkin seeds in a large mixing bowl.
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- Add nutritional yeast, garlic powder, paprika, toasted cumin seeds, salt, and red chili flakes to the bowl. Stir to combine.
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- Pour warm water into the bowl and mix thoroughly to moisten all the ingredients.
- Let the mixture sit for 15 minutes to allow the chia and flaxseeds to absorb the water and form a gel-like consistency, which helps bind the crackers.
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- Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper. Spread the seed mixture evenly onto the tray, aiming for a thickness of less than half a centimeter.
- Bake for 50-90 minutes, checking for crispness after 50 minutes. Continue baking until the crackers are dry and crisp. Remove from the oven and let the crackers cool on the tray.
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- Once cooled, break the crackers into pieces. Store in an airtight container or consume it fresh.
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Check out my other healthy snack recipes:
- Roasted Purple Sweet Potato
- Spicy Potato Dumplings
- Semolina Balls Gnocchi Stir Fry
- Smashed Potato Papdi Chaat
Easy Savoury Seed Crackers Recipe
Ingredients1x2x3x
- ½ cup Chia seeds 80 g
- ⅓ cup Sesame seeds 50 g
- ⅓ cup Poppy seeds 50 g
- ½ cup Flaxseeds 80 g
- ½ cup Sunflower seeds 40 g
- ½ cup Pumpkin seeds 40 g
- ⅓ cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Paprika
- ½ tsp Red chili flakes
- 1 tsp Toasted cumin seeds
- ½ tsp Salt
- 1 ¼ cup Warm water
Instructions
- Combine chia seeds, sesame seeds, poppy seeds, sunflower seeds, flaxseeds, and pumpkin seeds in a large mixing bowl.
- Add nutritional yeast, garlic powder, paprika, toasted cumin seeds, salt, and red chili flakes to the bowl. Stir to combine.
- Pour warm water into the bowl and mix thoroughly to moisten all the ingredients.
- Let the mixture sit for 15 minutes to allow the chia and flaxseeds to absorb the water and form a gel-like consistency, which helps bind the crackers.
- Preheat the oven to 150°C (300°F).
- Line a baking tray with parchment paper. Spread the seed mixture evenly onto the tray, aiming for a thickness of less than half a centimeter.
- Bake for 50-90 minutes, checking for crispness after 50 minutes. Continue baking until the crackers are dry and crisp.
- Remove from the oven and let the crackers cool on the tray.
- Once cooled, break the crackers into pieces.
Nutrition
If you’re looking for a nutritious and delicious twist on a traditional Indian dish, this White Bean Swiss Chard Saag is the perfect recipe for you.
Saag, typically made with mustard greens or spinach, can be adapted to include a variety of leafy greens, making it a versatile and accessible dish for anyone, anywhere. In this version, we use Swiss chard and white beans to create a hearty, protein-packed meal that’s both satisfying and easy to prepare.
Why White Bean Swiss Chard Saag?
In many parts of the world, greens like Swiss chard and kale are more commonly available than traditional Indian greens. This recipe embraces the versatility of saag, showing that it can be deliciously made with any type of greens. Swiss chard is not only rich in vitamins and minerals but also brings a unique flavor to the dish. Paired with cannellini beans, a pantry staple known for their affordability and high plant-protein content, this saag variation becomes a wholesome, budget-friendly meal.
Health Benefits
Swiss chard is packed with essential nutrients such as vitamins K, A, and C, as well as magnesium, potassium, and iron. These nutrients are crucial for maintaining good health and can help in boosting immunity, supporting bone health, and reducing inflammation. Cannellini beans add a significant amount of plant-based protein and fiber, making this dish not only delicious but also beneficial for digestive health and muscle repair.
Ingredients and Substitutes for White Bean Swiss Chard Saag
Main Ingredients
- White Beans Substitute: Cannellini beans can be substituted with Great Northern beans, navy beans, or even chickpeas if you prefer a slightly different texture and flavor.
- Swiss Chard Substitute: If Swiss chard is unavailable, you can use other leafy greens such as kale, spinach, collard greens, or beet greens. Each will bring a unique flavor and texture to the dish.
- Whole Cumin Seeds Substitute: Ground cumin can be used if whole seeds are not available, but start with half the amount as ground cumin is more potent.
- Green Chili Peppers Substitute: Jalapeños or serrano peppers can be used as substitutes. For a milder option, use bell peppers or omit the chilies entirely if you prefer less heat.
- Fresh Ginger Substitute: Ground ginger can be used in place of fresh ginger, but use 1/4 teaspoon of ground ginger for every 1 inch of fresh ginger.
- Garlic Substitute: Garlic powder can be used if fresh garlic is not available. Use 1/8 teaspoon of garlic powder for each clove of garlic.
- Tomato Substitute: Canned tomatoes (diced or crushed) can be used as a substitute for fresh tomatoes. Use about 1/2 cup of canned tomatoes for one medium fresh tomato.
- Garam Masala Substitute: A mix of ground spices such as cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg can be used to approximate garam masala if it’s not available.
How to make a White Bean Swiss Chard Saag?
- Preparation of White Beans: Dry Beans: Soak overnight or for at least 6 hours. Cook in fresh water until tender, about 40 minutes. Canned Beans: Simply drain and rinse.
- Prepare Swiss Chard: Blanch the Swiss chard leaves for about 2 minutes in boiling water, then drain and set aside.
- Make the Masala: Sauté cumin seeds, onions, garlic, ginger, and green chili peppers in olive oil. Add spices and tomatoes, cook until tomatoes soften. Blend the mixture with blanched Swiss chard.
- Combine and Simmer: Add the blended mixture back to the pan with white beans. Simmer for 5-10 minutes.
- Tempering: Sauté cumin seeds, julienned ginger, and dried red chili peppers in olive oil. Pour over the saag and let sit for 5-10 minutes.
- Serve: Serve hot with naan or steamed rice.
How to store White Bean Swiss Chard Saag?
Refrigeration
Allow the saag to cool to room temperature before transferring it into airtight containers. Store these containers in the refrigerator where they will keep fresh for up to 3-4 days.
Freezing
Divide the cooled saag into individual portions and place them in freezer-safe containers or heavy-duty freezer bags. Label each with the date of preparation and store in the freezer for up to 2-3 months.
Reheating
Thaw frozen saag overnight in the refrigerator. To reheat, use a stovetop on medium heat, stirring occasionally, or a microwave. If using a microwave, place the saag in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
Following these instructions ensures your Swiss Chard and White Bean Saag remains flavorful and ready to enjoy.
Other bean curries from the blog:
- Swiss Chard Chana Saag
- Best Chana Masala – Chickpea Curry
- Kerala Kadala Curry (Brown Chickpea coconut curry)
- Easy Chana Masala (an easier version)
- Vegan Chickpea Curry
- Creamy Lentil Tofu Masala
White Bean Swiss Chard Saag
Ingredients1x2x3x
- 1 cup dry white beans 240 g or 2 cans (about 15 oz each) white beans, drained and rinsed
- 1 lb Swiss chard about 500 g
Masala Base:
- 1 tbsp olive oil 15 ml
- 1 tsp whole cumin seeds
- 1 medium onion finely diced
- 3 cloves garlic finely chopped
- 1½ inch piece of fresh ginger finely chopped (4 cm)
- 2-3 green chili peppers finely chopped (adjust to taste)
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 medium tomato chopped
- 1 tsp garam masala
- 1½ tsp salt divided (¾ tsp each)
Tempering:
- 1 tsp cumin seeds
- 3-4 dried red chili peppers sliced
- 1 inch piece of ginger julienned
- A pinch of asafoetida hing
Instructions
Prepare the White Beans:
- For Dry Beans: Soak the white beans in water overnight or for at least 6 hours. Drain and cook in fresh water until tender, approximately 40 minutes. Drain and set aside.
- For Canned Beans: Drain and rinse the canned white beans thoroughly. Set aside.
Prepare the Swiss Chard:
- Wash the Swiss chard thoroughly. If preferred, separate the white stems from the green leaves.
- Blanch the leaves in boiling water for about 2 minutes, then drain and set aside.
Create the Masala:
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle until fragrant.
- Add the onions and cook until they become translucent. Mix in the chopped garlic, ginger, and green chili peppers. Sauté for about 20 seconds or until the raw smell disappears.
- Sprinkle in the turmeric, red chili powder, ground cumin, and ground coriander. Cook for another 30 seconds before adding the chopped tomatoes. Continue cooking until the tomatoes are fully softened.
- Allow the mixture to cool slightly, then blend it until smooth along with the blanched Swiss chard and a bit of water to achieve the desired consistency.
Combine and Simmer:
- Pour the blended mixture back into the pan. Stir in the cooked or canned white beans. Add water as needed to adjust the consistency.
- Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 5-10 minutes.
Prepare the Tempering:
- In a small skillet, heat 1 tbsp olive oil. Add the cumin seeds and let them sizzle.
- Add the julienned ginger and dried red chili peppers. Fry until the ginger turns golden brown.
- Sprinkle in a pinch of asafoetida and immediately pour the tempering over the simmering saag. Cover the pan and let it sit for another 5-10 minutes to infuse the flavors.
Serve:
- Serve the Swiss Chard and White Beans Masala hot, paired with naan or steamed rice for a delicious and wholesome meal.
Nutrition
Roasted Chickpea salad with Green Chutney Dressing
Ingredients1x2x3x
Salad Base:
- 1 head Romaine Lettuce and other greens
- 1 cup Cherry tomatoes
- ½ Cucumber
- ¼ cup Pumpkin seeds
- 1 cup Roasted Chickpeas
- 2 cups cooked quinoa
For the Green Dressing:
- 1 bunch of cilantro leaves coriander
- 1- inch fresh ginger
- 2 green chili peppers optional
- Juice from ½ lemon
- 1 tbsp ground cumin or roasted cumin seeds
- 1 avocado de-skinned and pitted
- 1 tbsp Olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
- A bit of water to get everything blending
Instructions
- To make this bombass salad, start by preheating your oven to 400°F (200°C).
- Begin with the star ingredient - the roasted chickpeas. Drain and rinse a can of chickpeas, then pat them dry with a paper towel. Place the chickpeas on a baking sheet and toss with your favorite seasonings, salt and pepper, and any additional spices you desire, such as cumin or paprika. Spread them out evenly on the baking sheet and roast them in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
- While the chickpeas are roasting, you can prepare the rest of the salad ingredients. Chop up a mix of your favorite fresh vegetables - lettuce, cucumbers, cherry tomatoes. Feel free to get creative and add in any other veggies you love.
- In a blender add all the ingredients required for the green chutney dressing. Blend until smooth and check the taste and consistency. Add salt or water according to your taste and set aside.
- To add an extra crunch to your salad, throw in some toasted nuts or seeds. You can use almonds, pumpkin seeds, sunflower seeds, or any combination you prefer. Simply heat a dry skillet over medium heat, add the nuts or seeds, and toast them for a few minutes until they become fragrant.
- Remove and add them to the bowl with the rest of the chopped veggies.
- Pour the dressing on top and toss until the salad components are well coated with the dressing.
- Serve immediately or transfer to an airtight jar and store in the fridge.
