Salad with Crispy Spiced Chickpeas and Honey Mustard Vinaigrette

This Salad with Crispy Spiced Chickpeas and Honey Mustard Vinaigrette is a delightful vegetarian twist on classic flavors. It combines the smoky goodness of caramelized onions and bacon with the creaminess of mustard dressing. Instead of bacon, the recipe features protein-rich chickpeas fried until crispy and coated with a blend of smoked paprika, cumin, sugar, and cayenne pepper. The dressing, made from sweet honey, tangy apple cider vinegar, whole-grain mustard, and a touch of mayo, adds a luscious creaminess to the fresh mesclun greens. The charred red onions bring out their natural sweetness and provide an extra layer of smoky flavor to this hearty and satisfying salad.

SERVES 4 TO 6

INGREDIENTS:

• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• Salt, to taste
• ¾ cup plus 1 tablespoon vegetable oil
• 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
• 1 red onion, halved and sliced through the root end
• 6 ounces (6 cups) mesclun greens

Dressing:

• 1½ tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard
• 2 teaspoons honey
• 1½ teaspoons grated lemon zest
• ¾ teaspoon mayonnaise
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil

INSTRUCTIONS:

1. In a large bowl, combine smoked paprika, sugar, ground cumin, ½ teaspoon salt, and cayenne pepper. Set the spice mix aside.
2. Heat ¾ cup of vegetable oil in a large Dutch oven over high heat until it starts smoking. Add the chickpeas and partially cover the pot to prevent splattering. Cook the chickpeas, stirring occasionally, until they turn deep golden brown and become crispy (around 10-12 minutes).
3. Using a slotted spoon, transfer the fried chickpeas to a paper towel-lined plate and let them drain briefly. Toss the chickpeas in the bowl with the reserved spices. Allow them to cool slightly, then use a fork to crush about half of the chickpeas into coarse crumbs.
4. Preheat the broiler and adjust the oven rack to about 6 inches from the broiler element. Toss the sliced red onion with the remaining 1 tablespoon of vegetable oil and ¼ teaspoon of salt. Spread the onions over a rimmed baking sheet lined with aluminum foil. Broil the onions, stirring occasionally, until the edges are charred (around 6-8 minutes). Let the onions cool slightly.
5. Add the charred onions to the spiced chickpeas along with the mesclun greens. Toss everything together to combine.
6. In a separate bowl, whisk together apple cider vinegar, whole-grain mustard, honey, grated lemon zest, mayonnaise, and salt. While whisking constantly, gradually drizzle in the extra-virgin olive oil until the dressing is well combined and smooth.
7. Drizzle the dressing over the salad and toss everything together until well coated. Serve and enjoy your flavorful and crunchy salad!

TIPS:

• Ensure the chickpeas are thoroughly dried after rinsing to achieve maximum crispiness during frying.
• Crushing some of the chickpeas helps them stick better to the lettuce leaves, creating a more even and flavorful salad.
• Adjust the cayenne pepper according to your spice preference. You can add more if you like it hotter or reduce it for a milder taste.
• Broiling the onions brings out their sweetness and enhances the overall smokiness of the salad. Keep an eye on them while broiling to prevent burning.
• Mesclun greens typically include arugula, Belgian endive, and radicchio. You can use pre-packaged mesclun mix or create your blend with these specialty greens.
• While whisking the dressing, drizzle in the oil gradually to ensure a smooth and well-emulsified vinaigrette.
• Feel free to add other favorite salad toppings like cherry tomatoes, cucumber, or avocado for extra freshness and flavor.