Chickpea Salad - 3 Guiding Stars
Active Time
Total Time
Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Make a full batch of the roasted chickpeas and enjoy the leftovers for snacks. Added to salads, they offer a nice, flavorful crunch that, packed with protein and fiber, will keep you full. The dressing, however, is what really makes this salad pop. Whisk up extra and store in the fridge for easy, protein-packed dressings for your favorite salads.


Roasted Chickpeas:

  • 1 (29 oz.) can no-salt-added chickpeas, rinsed and well-drained
  • ⅛ tsp. cayenne
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • ½ tsp. paprika


  • ½ cup hummus
  • 3 cloves garlic, minced
  • 1 tsp. dried dill
  • 2 Tbsp. lemon juice
  • Water to thin


  • 8 oz. spring mix lettuce
  • 1 pint cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¾ cup chopped fresh parsley
  • 20 low-sodium whole grain pita chips, crushed


  1. Preheat oven to 400ºF. Toss chickpeas with spices and roast in a single layer on a baking sheet, stirring every 10 minutes, until crunchy (30-40 minutes).
  2. Whisk together hummus, garlic, dill, and lemon juice in a small mixing bowl. Whisk in just enough warm water to make pourable.
  3. Toss salad ingredients together with dressing and half of the roasted chickpeas.
Nutritional analysis per serving: Calories 235; Total Fat 6g (8% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 225mg (10% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 10g (36% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 10% DV; Iron 30% DV; Potassium 15% DV; Vitamin K 310% DV; Molybdenum 110% DV; Copper 60% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796