Chopped Salad with Spiced Skillet-Roasted Chickpeas

I’ve learned countless tips, tricks, and techniques from Cook’s Illustrated over the years, but for some reason, I rarely end up cooking any of the dishes. After seeing their method for crispy chickpeas for Chopped Salad with Spiced Skillet-Roasted Chickpeas, I knew I had to break that streak!

My attempts to make crispy chickpeas (usually in the oven) always result in chewy textures rather than the desired crunch. This recipe offered a novel approach: drying the chickpeas in the microwave for an extended period before pan-frying them until crispy … and it worked!

After achieving that ideal crispiness, you season the chickpeas with a blend of smoked paprika, salt, and pepper. These are tossed in a vibrant salad that includes refreshing cucumber, juicy cherry tomatoes, peppery baby arugula, tangy feta cheese, and sweet-spicy peppadews. The zesty vinaigrette using sherry vinegar, fresh thyme, and Dijon mustard brings it all together!

And I love salad with this ratio of chopped veggies to lettuce!

Rating: 4/5 
How Easy Is That: Easy
Store-Bought Is Fine: Olive oil
Pricey Ingredients: —
Hard-to-find: —

Recipe on CooksIllustrated.com (Subscription needed)