The Sea Salt

Southern California Surfing Food

Crispy Chickpea Salad with Fresh Herbs

1 Comment

I always have two kinds of fresh herbs in my fridge. Cilantro and Parsley.

Cilantro because I cook Mexican food 6 out of 7 nights a week, and parsley because everything looks prettier if you sprinkle it on top (plus it adds a really nice fresh flavor).

Those herbs aren’t usually paired, but I love them together in a simple salad. Crispy Chickpeas are always a win (especially in tacos and on top of Butternut Squash Soup), and a perfect alternative to meat in a salad. I usually make this a few times a week especially during finals.

Crispy Chickpea Salad with Fresh Herbs


*yields a dinner-sized salad for 2-3 people ( I also eat huge salads out of big mixing bowls, so it’s all up to you).

  • 1 head fresh romaine lettuce, chopped and washed
  • 3-4 cups wild arugula
  • 1 cup roughly chopped cilantro (a few stems are ok but try to remove the very bottom)
  • 1 cup chopped parsley
  • 1 can chickpeas, rinsed and dried and cooked according to the recipe here (1 can is enough for Miles and I to eat over two salads for dinner, so use another can if you are cooking for more people)
  • 1 ripe avocado
  • 1/4 small red onion, finely sliced
  • S&P
  • Rice Vinegar
  • EVOO


  1. Cook chickpeas according to my previous post here, and set aside.
  2. Assemble salads and top with chickpeas.
  3. Drizzle with EVOO and vinegar, and add S&P to taste. Fresh lemon would also be nice here.
  4. Serve immediately.

Crispy Chickpea Salad with Fresh Herbs


Author: The SEA SALT

Cooking and surfing in Southern California

One thought on “Crispy Chickpea Salad with Fresh Herbs

  1. i have only cilantro, and i put it on everything, mexican-inspired or not. 🙂
    this looks very satisfying, mary! happy holidays!!

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