Chopped Salad with Spiced Skillet-Roasted Chickpeas For Two
By Steve DunnPublished on February 5, 2024
Time
45 minutes
Yield
Serves 2
Ingredients
1 (15-ounce) can chickpeas, rinsed and patted dry¼ teaspoon smoked paprika ⅛ teaspoon table salt ⅛ teaspoon pepper 2 tablespoons extra-virgin olive oil, plus extra as needed1 tablespoon sherry vinegar ½ teaspoon honey ½ teaspoon Dijon mustard ¼ teaspoon minced fresh thyme ½ English cucumber, quartered lengthwise and cut into ½-inch pieces4 ounces cherry tomatoes, quartered1 ounce (1 cup) baby arugula, chopped coarse1 ounce feta cheese, crumbled (¼ cup), divided¼ cup jarred hot Peppadew peppers, sliced thin
Before You Begin
If desired, baby spinach, baby kale, romaine, or a combination of your favorite salad greens can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.
Instructions
- Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, salt, and pepper in small bowl.
- Line rimmed baking sheet with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into single layer. Cook, stirring occasionally, until chickpeas are golden brown and make rustling sound when stirred, 4 to 8 minutes.
- Using slotted spoon, transfer chickpeas to large bowl and toss with paprika mixture to coat. Transfer chickpeas to prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into liquid measuring cup. (You should have about 1½ tablespoons oil. Add extra oil as needed to equal 2 tablespoons.)
- Whisk vinegar, honey, Dijon, thyme, and reserved oil together in small bowl; season with salt and pepper to taste. Combine cucumber, tomatoes, arugula, 2 tablespoons feta, Peppadews, and half of chickpeas in now-empty large bowl. Drizzle with three-quarters of vinaigrette and toss to evenly coat. Season with salt and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing extra vinaigrette separately.
Time
45 minutesYield
Serves 2Ingredients
1 (15-ounce) can chickpeas, rinsed and patted dry
¼ teaspoon smoked paprika
⅛ teaspoon table salt
⅛ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra as needed
1 tablespoon sherry vinegar
½ teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon minced fresh thyme
½ English cucumber, quartered lengthwise and cut into ½-inch pieces
4 ounces cherry tomatoes, quartered
1 ounce (1 cup) baby arugula, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), divided
¼ cup jarred hot Peppadew peppers, sliced thin
Ingredients
1 (15-ounce) can chickpeas, rinsed and patted dry
¼ teaspoon smoked paprika
⅛ teaspoon table salt
⅛ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra as needed
1 tablespoon sherry vinegar
½ teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon minced fresh thyme
½ English cucumber, quartered lengthwise and cut into ½-inch pieces
4 ounces cherry tomatoes, quartered
1 ounce (1 cup) baby arugula, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), divided
¼ cup jarred hot Peppadew peppers, sliced thin
Ingredients
1 (15-ounce) can chickpeas, rinsed and patted dry
¼ teaspoon smoked paprika
⅛ teaspoon table salt
⅛ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra as needed
1 tablespoon sherry vinegar
½ teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon minced fresh thyme
½ English cucumber, quartered lengthwise and cut into ½-inch pieces
4 ounces cherry tomatoes, quartered
1 ounce (1 cup) baby arugula, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), divided
¼ cup jarred hot Peppadew peppers, sliced thin
Why This Recipe Works
Our hearty, chickpea-centric chopped salad began with zapping the chickpeas in the microwave to dry out their plump interiors and rupture their exteriors. Then, pan-frying the slightly dehydrated legumes caused their papery skins to blister and crackle while their dense insides puffed and crisped. We tossed the crunchy chickpeas with a zippy spice mix and set them aside to cool before scattering them atop a salad of arugula, cucumber, cherry tomatoes, sweet-hot Peppadew peppers, and salty-rich feta. A gutsy honey-Dijon vinaigrette finished things off with sweetness and tang.
Want more? Read the whole storyBefore You Begin
If desired, baby spinach, baby kale, romaine, or a combination of your favorite salad greens can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.
Instructions
- Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, salt, and pepper in small bowl.
- Line rimmed baking sheet with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into single layer. Cook, stirring occasionally, until chickpeas are golden brown and make rustling sound when stirred, 4 to 8 minutes.
- Using slotted spoon, transfer chickpeas to large bowl and toss with paprika mixture to coat. Transfer chickpeas to prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into liquid measuring cup. (You should have about 1½ tablespoons oil. Add extra oil as needed to equal 2 tablespoons.)
- Whisk vinegar, honey, Dijon, thyme, and reserved oil together in small bowl; season with salt and pepper to taste. Combine cucumber, tomatoes, arugula, 2 tablespoons feta, Peppadews, and half of chickpeas in now-empty large bowl. Drizzle with three-quarters of vinaigrette and toss to evenly coat. Season with salt and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing extra vinaigrette separately.
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