Last Updated on May 11, 2025 by Christin Gillespie

This Crispy Chickpea Summer Salad is the perfect refreshing & healthy vegan recipe to serve up on a warm day. It includes massaged greens, fresh veggies, crispy chickpeas, creamy avocado, herbs of choice, & an irresistible sweet tahini dressing. Vibrant in color, packed with nutrition, & will be on repeat!

Crispy Chickpea Summer Salad topped with cherry tomatoes, English cucumber, red onion, avocado, sweet tahini dressing, fresh cilantro, fresh basil, and hemp seeds, with a fork in it, sitting on a white marble counter.

A salad that is craveable for summer. Fresh, cooling, crunchy, creamy, salty, & topped off with a bit of sweetness. I don’t think I missed anything.

Best of all, this Crispy Chickpea Summer Salad is created with healthy vegan ingredients, protein-packed, & is so simple to make, so there shouldn’t be any reason not to make it. The only downside is that it will become addictive, but is that even a bad thing? It’s just that good!

Why You’ll Love This Healthy Vegan Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe doesn’t mean it’s boring. You’ll be craving it all summer long!
Quick & Easy: This creation takes about 30 minutes to make, depending on how crispy you prefer your chickpeas!
Great for Meal Prep: This Crispy Chickpea Summer Salad stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy meals throughout the week!

Vegan Crispy Chickpea Summer Salad topped with cherry tomatoes, English cucumber, red onion, avocado, sweet tahini dressing, fresh cilantro, fresh basil, and hemp seeds, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to take this salad to the next level. Think croutons, but packed with plant-protein & fiber.
Organic Tomatoes: I prefer to use sweet cherry tomatoes, but any type of tomatoes that you have on hand will do.
Organic Cucumber: Chopped cucumber adds a nice freshness. Either Persian cucumbers or English cucumbers work well.
Organic Red Onion: Just a bit to add a pungent flavor.
Organic Avocado: For some healthy fats & extra creaminess.
Organic Greens: Any greens work great. Baby spinach, baby red & green chards, kale, or a combination.
Organic Seasonings: Garlic powder, sea salt, & black pepper are used for the chickpeas.
Organic Sweet Tahini Dressing: This tahini dressing is creamy, citrusy, & super sweet.
Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein & Omega-3s.
Organic Fresh Herbs: I love fresh basil & fresh cilantro, but feel free to use whatever you have on hand.
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high cooking temperatures.

How To Make

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a sheet pan lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Greens. Add the greens of choice to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water, a tablespoon at a time, until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the greens, veggies, & avocado between serving bowls. Top the crispy chickpeas, dressing, hemp seeds, & fresh herbs. Enjoy!

Tips for Making this Healthy Summer Salad Perfectly

Baking: Be sure to toss the chickpeas halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Reheating

As mentioned above, this Crispy Chickpea Summer Salad is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining ingredients.

Crispy Chickpea Summer Salad Recipe topped with cherry tomatoes, English cucumber, red onion, avocado, sweet tahini dressing, fresh cilantro, fresh basil, and hemp seeds, with a fork in it, sitting on a white marble counter.

More Healthy Chickpea Salad Recipes You’ll Love

If you make this Crispy Chickpea Summer Salad recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Crispy Chickpea Summer Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

GREENS

3 cups greens of choice
Fresh lemon

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

VEGETABLES

¼ red onion, chopped
1 cup cherry tomatoes, halved
½ English cucumber, chopped
1 large avocado, cubed
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped

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Instructions

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a sheet pan lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Greens. Add the greens of choice to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a, tablespoon at a time, until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the greens, veggies, & avocado between serving bowls. Top the crispy chickpeas, dressing, hemp seeds, & fresh herbs. Enjoy!

Notes

Baking: Be sure to toss the chickpeas halfway, as this ensures even baking.

Organic Vegetables: Feel free to customize with your preferred vegetables.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Optional Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining ingredients.