# What You'll Need:
→ Chickpea Croutons
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 6 cups mixed salad greens (arugula, baby spinach, romaine, frisée)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cucumber, sliced
11 - 1/4 red onion, thinly sliced
12 - 1/4 cup shredded carrots
13 - 1/4 cup radishes, thinly sliced
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# Method:
01 - Heat the oven to 400°F.
02 - Pat chickpeas dry with a clean towel, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 - Arrange chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through until golden and crisp. Allow to cool slightly.
04 - In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and radishes.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
06 - Drizzle the dressing over the salad and toss gently to evenly coat the ingredients.
07 - Top the salad with the crispy chickpea croutons immediately before serving.
