Salad with pan-fried crispy chickpeas-rootsandcook

Salad with pan-fried crispy chickpeas

I started harvesting a few things from the urban garden so I am mixing them to create new salads. Today I got some fresh lettuce mix and radish to create this salad.

I think you can add everything to a salad, so I always try new mixes. Today pan-fried crispy chickpeas.

Hope you get some ideas, enjoy it!

Salad with pan-fried crispy chickpeas

Recipe by Enara ParraCourse: Salad, veganCuisine: Vegan, MediterraneanDifficulty: Easy


Prep time




  • Lettuce mix

  • 1/2 tomato cutted into cubes

  • 1 -2 sliced fresh onions

  • 2-3 sliced radish

  • 4- 6 black olives

  • Dressing: olive oil, vinegar, black pepper and salt

  • Pan-fried crispy chickpeas
  • 100 g chickpeas

  • 1 teaspoon olive oil

  • 1 teaspoon paprika powder (hot paprika if you like it spicy)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cumin powder

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon salt


  • Heat a medium-size pan over high heat.
    In the meantime in medium-size bowl mix all the ingredients from pan-fried chickpeas (chickpeas, oil, paprika…)
  • Add the seasoned chickpeas to the pan and sauté until golden brown, about 8 minutes. Transfer to a plate and set aside.
  • Get a large plate.
    Place the lettuce mix.
    Add tomato, fresh onion, radish and black olives.
    Add the dressing.
    Finish with the crispy chickpeas.

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