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A big, crunchy, herby, creamy, everything-you-want-in-one-bowl summer salad.
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I make some version of this salad almost every day from June through September. It started as a loose riff on fattoush — pita chips, lots of vegetables, something acidic — but it’s become its own thing entirely. The cilantro avocado dressing is what pulls it all together, and the crispy chickpeas turn it from a side dish into something you can actually eat for dinner and feel good about. This is the salad I bring to every cookout, the one friends always ask me to make again, and the one I never get tired of eating.
The dressing makes everything
You could toss these same vegetables with a squeeze of lemon and olive oil and it would be fine. But the cilantro avocado dressing is what makes people stop mid-bite and ask what’s in it. It’s a whole bunch of cilantro, a ripe avocado, fresh lime juice, garlic, and good olive oil blended until it’s silky and bright green. It clings to the lettuce, pools in the curves of the cucumbers, and balances all the crunch with something rich and cool. Make it right before you assemble the salad — it tastes best when it’s fresh, and it oxidizes if it sits too long.
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Crispy chickpeas are non-negotiable
I know it seems like an extra step, but roasting a can of chickpeas takes almost no effort and it completely changes this salad. You want them deeply golden and crunchy all the way through — not just toasted on the outside with a soft center. That means patting them very dry, spreading them out so they’re not crowded, and giving them a full 40 minutes in the oven. You’ll hear them rattling on the baking sheet when they’re done. They add this warm, spiced crunch that’s totally different from the pita chips, and they’re what make the salad feel like a real meal.
Build it like a salad bar
The best way to serve this, especially for a group, is to prep everything separately and let people build their own bowls. Chop the romaine, slice the cucumbers and radishes, halve the tomatoes, cut the peppers. Put the pickled onions in a little dish, the herbs in another, pita chips in a bowl. The dressing goes in a jar. Everything can be prepped hours ahead and kept in the fridge — just hold off on the chickpeas and pita chips until the last minute so they stay crunchy. When it’s time to eat, people pile everything into their bowls, drizzle the dressing, and scatter the crispy bits on top. It always disappears.
Make it your own. This recipe is a framework. Swap romaine for arugula or little gem lettuce. Add sliced avocado on top instead of in the dressing. Throw in some crumbled feta if you eat dairy. Swap the mint for basil. Use whatever peppers look best at the market. The dressing and the chickpeas are the constants — everything else is fair game.
Crispy Chickpea Summer Salad with Cilantro Avocado Dressing
| Prep: 20 | Cook: 40 | Total: 1h |
A big, vibrant summer salad loaded with crispy romaine, crunchy vegetables, fresh herbs, and spiced roasted chickpeas, all tossed in a creamy cilantro avocado dressing. Served with pita chips and quick-pickled red onions for the ultimate warm-weather meal.
Ingredients
For the salad:
- 1 head of romaine lettuce, chopped into bite-sized pieces
- 1 English cucumber, quartered lengthwise and sliced into half-inch pieces
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, cut into thin strips
- 1 bunch radishes, sliced thin
- 3 green onions, sliced thin (green parts only)
- 1/4 cup fresh mint leaves, chopped fine
- 1/4 cup fresh dill, chopped fine
- 1/2 cup quick-pickled red onions
- 1 cup pita chips, broken into rough pieces
For the cilantro avocado dressing:
- 1 large bunch cilantro, stems and all (about 2 cups packed)
- 1 large ripe avocado
- Juice of 2 limes (about 1/4 cup)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons water, plus more to thin if needed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the crispy chickpeas:
- 1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
Instructions
Make the crispy chickpeas:
- Preheat the oven to 375°F. Spread the chickpeas on a clean kitchen towel and pat them very dry — the drier they are, the crunchier they get. Toss them on a rimmed baking sheet with the olive oil, chili powder, and salt. Spread them into a single layer with plenty of space between them. Roast for 35 to 40 minutes, shaking the pan halfway through, until the chickpeas are deeply golden and you can hear them rattle when you shake the sheet. They should be crunchy all the way through, not just toasted on the outside. Let them cool completely on the pan — they crisp up even more as they cool.
Make the cilantro avocado dressing:
- While the chickpeas roast, add the cilantro, avocado, lime juice, garlic, olive oil, water, salt, and pepper to a blender. Blend on high for about 30 seconds until completely smooth and bright green — it should be the color of fresh grass. Taste it: you want a balance of creamy richness from the avocado, brightness from the lime, and a little bite from the raw garlic. Add more salt or another squeeze of lime if it needs it. If the dressing is too thick to pour, add another tablespoon of water and blend again. Transfer to a jar and refrigerate until you are ready to assemble.
Prep the vegetables:
- Chop the romaine, slice the cucumber, halve the tomatoes, cut the bell pepper into strips, and slice the radishes and green onions. Chop the mint and dill. Everything can be prepped up to a few hours ahead and stored in the fridge in separate containers or piled onto a sheet pan covered with a damp towel.
Assemble the salad:
- In a very large bowl, combine the romaine, cucumber, tomatoes, bell pepper, radishes, and green onions. Pour the dressing over the vegetables and toss gently with your hands or tongs until every leaf is lightly coated and the dressing is evenly distributed — the salad should look glossy and green-flecked.
- Scatter the fresh mint and dill over the top. Add the pickled red onions and toss once more. Just before serving, top with the broken pita chips and the crispy chickpeas. Serve immediately while everything is still crunchy.
Notes
Make-ahead tips: The dressing, prepped vegetables, and crispy chickpeas can all be made ahead. Store the dressing in a sealed jar in the fridge for up to 2 days (it may darken slightly on top — just stir it). Keep the prepped vegetables in airtight containers in the fridge. The chickpeas stay crunchy at room temperature in an open bowl for about a day. Do not add the pita chips or chickpeas until right before serving or they will get soggy.
Quick-pickled red onions: Thinly slice 1 red onion and place in a jar. Pour over 1/2 cup apple cider vinegar, 1/2 cup warm water, 1 tablespoon sugar, and 1 teaspoon salt. Let sit at least 30 minutes. They keep in the fridge for up to 2 weeks.
Make it heartier: Add grilled chicken, shrimp, or crumbled feta. For an extra grain element, toss in cooked quinoa or farro.
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