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.
Chopped Salad with Spiced Skillet-Roasted Chickpeas
Serves 2
Note: 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.
2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 teaspoon smoked paprika
1/4 teaspoon plus 1/8 teaspoon table salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/4 cup extra-virgin olive oil, plus extra as needed
2 tablespoons sherry vinegar
1 teaspoon honey
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh thyme
1 English cucumber, quartered lengthwise and cut into ½-inch pieces
8 ounces cherry tomatoes, quartered
2 ounces (2 cups) baby arugula, chopped coarse
2 ounces feta cheese, crumbled (1/2 cup), divided
1/3 cup jarred hot Peppadew peppers, sliced thin
1. Line a large plate with a double layer of paper towels. Spread chickpeas over the plate in an even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
2. Line a rimmed baking sheet with a single layer of paper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into a single layer. Cook, stirring occasionally, until chickpeas are golden brown and make a rustling sound when stirred, 4 to 8 minutes.
3. Using a slotted spoon, transfer chickpeas to a large bowl and toss with paprika mixture to coat. Transfer chickpeas to the prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into a liquid measuring cup. (You should have about 3 tablespoons. Add extra oil as needed to equal 1/4 cup.)
4. Whisk vinegar, honey, Dijon, thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and reserved oil together in a small bowl. Combine cucumber, tomatoes, arugula, 1/4 cup feta, Peppadews, and half of chickpeas in the 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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