Recipe by Rorie Weisberg

Crispy Chickpea Macro Salad

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Parve Parve
Easy Easy
4 Servings

Get ready to crunch on some seriously crispy chickpea croutons! Rorie’s here to show us her favorite combos for a vegan macro salad packed with plant-based protein and bursting with flavor. This salad is both light and filling, making it the perfect meal to fuel your day. For more great cooking, watch Living Full ‘n Free!


Crispy Chickpea Croutons

  • spices to taste (I used black pepper, onion powder, paprika, garlic powder. Other suggestions: Pereg Shawarma seasoning, turmeric, pepper flakes, za’atar)

  • freshly squeezed lemon juice

Super Satisfying Winter Salad

  • 4 cups greens of choice (I like to mix kale and spring mix)

  • 2 large portobello mushrooms, cut in chunks

  • 1 small box sliced shiitake mushrooms

  • 1 Japanese sweet potato, cubed

  • 1 sweet potato, cubed (see note)

  • 3 to 4 radishes, thinly sliced

  • 1 Persian cucumber, thinly sliced

  • 2 tablespoons pumpkin seeds

  • 1/4 cup walnuts

  • 1 cup chickpeas


  • 1/4 cup Rorie’s Creamy Dressing or store-bought mayonnaise

  • 2 tablespoons coconut aminos

  • 1 and 1/2 tablespoons rice vinegar

  • additional sea salt to taste

  • additional pepper to taste

  • if using mayo, add additional garlic powder and extra pepper to taste


Prepare the Chickpea Croutons


Place a strainer over your sink. Empty chickpeas into the strainer. Rinse well and allow to drain completely.


Add tahini. Season with salt and your favorite spices. Add lemon juice.


Preheat oven to 375 degrees Fahrenheit. Grease a metal baking sheet with oil.


Bake chickpeas on 375 for 30 minutes.


Remove from oven and allow to cool. (See note.)


Store in fridge. Enjoy over any salad or my absolute favorite option below!

Prepare the Mushrooms


Preheat oven to 375 degrees Fahrenheit. Prepare a metal baking sheet lined with Gefen Parchment Paper.


Toss each type of mushroom with a drizzle of olive oil, a splash of coconut aminos or rice vinegar, and sea salt, pepper, and garlic powder to taste. Spread on the prepared baking sheet.


For the Portobello mushrooms, roast for 20 to 25 minutes. Avoid allowing them to get too shriveled – you want that meaty mushroom feel.


For the shiitake mushrooms, roast until crispy, about 30 minutes.


(If you’d rather avoid the hassle, you can just roast both kinds of mushrooms together.)

Prepare the Sweet Potatoes


Preheat oven to 375 degrees Fahrenheit. Prepare one to two metal baking sheets lined with parchment paper.


Spread both kinds of sweet potato cubes across the baking sheets. Avoid overcrowding the pan to allow for space between each piece. Spray with olive oil and season with sea salt to taste.


Roast at 375 degrees Fahrenheit for 45 to 55 minutes. Toss once or twice during baking time.


You will have more sweet potatoes than you need for one salad. Use about one cup prepared sweet potato cubes for this salad and reserve the rest for later.

Prepare the Dressing


Combine dressing ingredients until smooth.

Assemble the Salad


Arrange salad components in a large bowl. Pour dressing over salad. Toss and enjoy immediately.


To make this an even more filling macro meal, top with some animal protein, like sliced egg or flaked salmon or tuna.
Crispy Chickpea Macro Salad

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