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A vibrant iceberg lettuce salad with golden, air-fried crispy chickpeas and a creamy dressing, presented in a large serving bowl.

Crispy Chickpea Iceberg Lettuce Salad

Rebecca Blumer
A satisfying chopped salad featuring icy iceberg lettuce, juicy tomatoes, and creamy feta, topped with ultra-crispy roasted chickpeas and a tangy red wine vinaigrette. This recipe includes a fast air fryer method for the crispiest chickpeas ever!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Main Course, Salad
Cuisine American, Mediterranean
Servings 4 Servings
Calories 625 kcal

Equipment

  • Baking Sheet
  • large bowl
  • Air Fryer (optional)

Ingredients
 

For the dressing

  • 2 tbs finely diced red onion
  • 1 small garlic clove, grated
  • 2 tbs red wine vinegar
  • 1 tbs dijon mustard
  • 2 tsp honey
  • 5 tbs olive oil
  • 1/4 tsp salt
  • Black pepper to taste

For the salad

  • 1 can chickpeas, drained and rinsed (15-ounce can)
  • 1 tbs Olive oil for chickpeas
  • 2 tbs Marc’s Magic Rub or your favorite seasoning
  • 1/2 head Iceberg lettuce, finely shredded
  • 1/2 pint cherry tomatoes, cut in half
  • 1/4 cup pinenuts, toasted
  • 1/2 can marinated artichoke hearts, chopped (approx 7 ounces)
  • 10 slices salami, diced approx 12
  • 1/2 cup crumbled Feta cheese or more, to taste

Instructions
 

Prepare the Chickpeas in the Oven

  • Preheat your oven to 400°F (200°C) so it is fully hot when the chickpeas go in.
  • Rinse the canned chickpeas, then spread them on a clean kitchen towel and pat them completely dry. In a bowl, toss the dry chickpeas with 1 tbs olive oil and 2 tbs of your seasoning mix until evenly coated.
  • Spread the seasoned chickpeas in a single layer on a parchment-lined baking sheet. Bake for 25 minutes, or until they are deep golden brown and crispy. Let them cool on the pan to allow them to firm up even more.

Whisk the Zesty Red Wine Vinaigrette

  • In a small bowl or jar, add the finely diced red onion, grated garlic, red wine vinegar, dijon mustard, honey, salt, and a few grinds of black pepper. Whisk to combine.
  • While whisking constantly, slowly stream in the olive oil until the vinaigrette looks slightly thickened and is well emulsified.

Assemble the Chopped Salad

  • In a large salad bowl, combine the finely shredded iceberg lettuce, halved cherry tomatoes, diced salami, chopped marinated artichoke hearts, toasted pinenuts, and feta cheese.
  • Just before serving, toss the salad with enough vinaigrette to lightly coat everything. Top with a generous layer of the crispy chickpeas and enjoy immediately.

Notes

Air Fryer Method (Faster & Crispier): For even crispier chickpeas, toss the dried, seasoned chickpeas in the air fryer basket in a single layer. Cook at 390°F (200°C) for 12 to 15 minutes, shaking the basket halfway through, until deep golden and crunchy.
Homemade Smoky Spice Blend: Mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, and 1/2 tsp salt for a delicious homemade seasoning for the chickpeas.
Pro Tip: The secret to truly crispy chickpeas is to make sure they are completely dry before adding oil and seasoning. Any moisture will cause them to steam instead of roast.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 625kcalCarbohydrates: 30gProtein: 20gFat: 42gSaturated Fat: 9gCholesterol: 40mgSodium: 850mgPotassium: 450mgFiber: 8gSugar: 5gVitamin A: 350IUVitamin C: 10mgCalcium: 150mgIron: 3mg
Keyword air fryer chickpeas, chickpeas, chopped salad, crispy chickpeas, feta cheese, iceberg lettuce, red wine vinaigrette
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