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Layered Salad with Chickpea Crunch


Layers of fresh green and yellow vegetables are lightly dressed and topped with spicy baked chickpeas and colorful crunchy veggie chips. A delight in every bite!


Prepare the Chickpeas

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Place chickpeas on a towel and pat dry. (For crispier chickpeas, remove skins.)
3. Pour into a large bowl. Add olive oil and spices. Mix together well until evenly coated. Taste and adjust seasoning if necessary.
4. Place in a single layer on a tray lined with Gefen Parchment Paper. Slide into oven and bake for 30 minutes, stirring halfway through the baking time. Turn off oven and leave the chickpeas inside to cool, approximately 15 minutes. Set aside.

Prepare the Dressing

1. Blend all ingredients together, preferably with an immersion blender. (This can be done a few days in advance.)


1. Layer vegetables in order listed in a glass bowl, alternating green and yellow veggies.
2. Pour the dressing over the salad immediately before serving.
3. Place roasted chickpeas in the center of the salad and the veggie chips around the perimeter of the bowl.


I like serving this salad in small square glass vases for a beautiful presentation. I prepare a few and place them spaced out on the table so everyone can enjoy.


The chickpeas taste best the day they’re roasted.


Photography: Moishe Wulliger

Food Styling: Renee Muller