Crispy Chickpea Crouton Salad with Balsamic Dressing (Vegan Gluten-Free)

This Crispy Chickpea Crouton Salad with Balsamic Dressing is an easy, vegan and gluten-free salad ready in 15 minutes. It’s packed with protein, flavour, colour and crunch and is so delicious all year long.

I absolutely adore this salad and have a variation of it every day throughout summer. It’s safe to say I am hooked on the crunchy textures of the chickpeas and croutons alongside the crispy lettuce leaves, juicy tomatoes and sweet blueberries all coated in a creamy yet light tangy balsamic dressing. You can mix and match with this salad recipe, using whatever vegetables, salad and beans/chickpeas you have, making it such an easy and quick one.

Why will I love this salad?

This Crispy Chickpea Crouton Salad with Balsamic Dressing is addictive, it’s:

• Crunchy, crispy and full of texture
• Tangy, creamy and savoury
• Packed with colourful ingredients
• Light yet filling and wholesome
• Made with vegan, gluten-free and nut-free ingredients
• Great to meal prep for lunchtime and picnics
• Quick to make in just 10 minutes
• Easy to swap in and out ingredients

If you already love the look of this Crispy Chickpea Crouton Salad with Balsamic Dressing then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The salad is split into three sections: the baked bits on top, the main salad and the salad dressing.

Let’s start with the crispy toppers:

• Chickpeas: I am in love with the Bold Bean Co chickpeas as they are so plump and juicy. They are massive in comparison to regular chickpeas. That said, use any chickpeas you have, make sure you drain, rinse and pat them dry first. You can swap these for other beans or legumes like haricot beans, butterbeans or lentils.
• Bread: use your favourite bread here, making sure it is vegan, gluten-free and nut-free where needed. My favourites to use are good quality sourdough or the gluten-free seed bread from KoRo (find it here and save 5% with code Nourishing5) which is so hearty and wholesome and adds so much goodness to the salad.
• Seasoning: this recipe calls with dried oregano, garlic granules, some chilli flakes and salt and pepper.
• Oil: use a little bit of olive oil to coat the chickpeas and bread before air frying (or baking) till crispy.

The main salad is made up of:

• Salad leaves: anything you have. Try a mixed bag or make your own mix of lettuce, lambs lettuce, kale, spinach, watercress, rocket… anything is great.
• Cucumber: for crunch and it is also really hydrating.
• Tomatoes: I like baby plum or baby cherry tomatoes which are the sweetest and best for salads.
• Red onion or spring onion: chop this small to add into the salad. I use red spring onions the most.
• Microgreens: these are optional but I love them. Microgreens are young vegetable greens (the seedlings of edible vegetables and herbs), and add a powerhouse of nutrition.
• Blueberries: this may seem an odd one to add to savoury salads, but I always have a sweet component in my salads and blueberries are so juicy, that I love them with the crunchiness of this Crispy Chickpea Crouton Salad with Balsamic Dressing. You can swap these for chopped strawberries, chopped satsuma or even sliced apple.

As for the dressing and toppings:

• Coconut yoghurt: I always use natural yoghurt as opposed to vegan mayonnaise in my dressings as I prefer the flavour, texture and ingredients. For this salad, I used the Cocos Light yoghurt, but the natural is also great. If using other yoghurt brands, make sure the yoghurt is unsweetened, thick and creamy.
• Balsamic vinegar: for the flavour and tang. It is not overwhelming but adds a richness to this light salad that makes it more Mediterranean.
• Lemon juice: for tang and freshness. You could use lime juice for a stronger flavour.
• Apple cider vinegar: this adds more tang and richness that I love.
• Nutritional yeast: while it does not make the Crispy Chickpea Crouton Salad with Balsamic Dressing taste cheesy it adds a savoury richness that is so great for the tangy creamy dressing.
• Salt and pepper: don’t’ forget to season all the stages of this recipe.
• Pink pickles: I always make sure to have a jar of homemade pink pickles in the fridge. As they are fermented, they are great for gut health, easier to digest than raw onion, add so much colour and crunch and are delicious. Here is my recipe for homemade pickles. Ideally, prepare these the day before so they have enough time to soften and soak up the flavours.
• Seeds: to go on top of this salad. You can use any seeds, these are a delicious mix from Pimp My Salad, but you can use sunflower, hemp, pumpkin or even a few chopped nuts.
• Fresh herbs: like mint, chive, coriander, basil or parsley will all work well in this salad.

How do I make this salad?

This salad is easy to make in a few steps and my preferred method is using an air fryer, although you can use an oven, too.

• Preheat the oven or air fryer: to make the croutons and chickpeas.
• Toss the chickpeas and chopped bread with some olive oil, salt and pepper: and air fry or bake for 10 minutes or until crispy.
• Toss together all the salad ingredients: till combined.
• Stir together all the dressing ingredients: till creamy.
• Toss the dressing into the salad: to coat all the leaves.
• Divide the leaves between bowls then top with the crispy chickpeas and croutons: just before serving so they don’t turn soggy.
• Top with seeds, herbs and pink pickles: and enjoy.

How long will this last?

Once plated up, this is best eaten straight away so that the chickpeas and croutons stay crispy. But, you can prepare the chickpeas and croutons 2-3 days before and keep in a sealed container in the fridge. You can also prepare the dressing 2-3 days before, keeping in a sealed jar in the fridge. Depending on the salad leaves used, prepare the salad on the day of eating, softer leaves like lettuce and rocket will soften quickly whereas kale ill last for longer once dressed.

Is this gluten-free and nut-free?

Yes, this Crispy Chickpea Crouton Salad with Balsamic Dressing is free from nuts and gluten, just check that your bread and yoghurt are nut-free and gluten-free.

Can I change some of the ingredients?

Yes, you can swap the chickpeas for other beans and legumes like butterbeans, haricot beans or lentils. Swap the cucumber and tomatoes for bell pepper and carrot, or already cooked aubergine, sweet potatoes or squash.

Can I use the oven instead of an air fryer?

Yes, you can make the crispy chickpeas and croutons in the oven, simply allow to preheat and bake till crispy.

I love this salad, what else can I make?

I hope you are going to love this Crispy Chickpea Crouton Salad with Balsamic Dressing and for more ideas, how about my:

• Taco Black Bean Salad
• Gnocchi Chickpea and Feta Salad
• BBQ Jackfruit Bowls with Grilled Corn
• Salt and Pepper Tofu Summer Rolls
• Garlicky Kale Tahini and Almond Salad

I look forward to hearing what you think of this Crispy Chickpea Crouton Salad with Balsamic Dressing so please let me know what you think below and leave a start rating. If you do make this salad, I’d love to see so please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With crispy chickpea crouton love x