These Crispy Chickpea Salad Cups are a healthy, flavorful, and fun-to-eat appetizer or light meal.

The crispy chickpeas are roasted to golden perfection, adding crunch and flavor to a fresh salad of greens, cucumbers, tomatoes, and red onion.

All of this is served in edible cups made from fresh lettuce, making this dish light and packed with nutrients.

Whether you’re hosting a gathering or looking for a healthy snack, these cups are a vibrant, delicious choice.

Why You’ll Love This Recipe

These Crispy Chickpea Salad Cups are not only delicious but also nutritious and satisfying. The crispy chickpeas bring a savory crunch, while the fresh salad offers a refreshing contrast.

The lettuce cups make these easy to eat and serve without the need for extra dishes.

The combination of roasted chickpeas, fresh veggies, and zesty dressing makes for a balanced, flavorful dish that’s perfect for any occasion, from a light lunch to a healthy appetizer for your next party.

Ingredients:

1- For the Crispy Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste

2- For the Salad:

1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1 cup mixed greens (such as spinach, arugula, or romaine)
12 large lettuce leaves (for the cups, such as iceberg or butter lettuce)

3- For the Dressing:

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

Step-by-Step Instructions:

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture. Place them on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
Roast the Chickpeas: Roast the chickpeas in the preheated oven for 25-30 minutes, shaking the pan halfway through. The chickpeas should be crispy and golden brown when done. Remove from the oven and set aside to cool.
Prepare the Salad: While the chickpeas are roasting, prepare the salad ingredients. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and mixed greens.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and well-combined.
Assemble the Cups: Gently separate the lettuce leaves and place them on a platter. These will serve as your “cups.” Spoon the salad mixture into each lettuce leaf, filling it up generously.
Top with Chickpeas: Once the chickpeas have cooled, sprinkle them on top of the salad-filled lettuce cups for a crunchy, flavorful topping.
Serve: Drizzle the dressing over the top of the salad cups, or serve the dressing on the side for dipping. Serve immediately while the chickpeas are still crispy.

Expert Tips for the Recipe:

Make it Spicy: For a little heat, add a pinch of cayenne pepper or chili flakes to the chickpeas before roasting.
Other Veggie Variations: Feel free to swap in other vegetables, such as bell peppers or carrots, for extra crunch and color in the salad.
Make-Ahead Option: You can roast the chickpeas ahead of time and store them in an airtight container for up to 3 days. Prepare the salad and lettuce cups right before serving for the freshest taste.