15 June 2023

Smoky Chickpea Salad

Smoky pan-roasted chickpeas with leafy greens, veggies, avocado and an incredibly creamy and delicious dressing! This is such a filling salad and will leave you feeling full and satisfied.

Food is my love language, cooking for others, sharing meals and sharing my recipes with you all. It's one of the ways I show that I care and it brings me such joy. I've made this salad for friends and family and they've even made it themselves since, because it's just that good and it's also really easy to make!

To make your salad, fry off your chickpeas with a little oil, then when they're crispy add in your seasonings. Chop up your veggies, cook your Cavolo nero and blend up your dressing, then toss together with your salad. It's as easy as that!

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Smoky Chickpea Salad | Serves: 2-3 | Time: 20-25 minutes

You'll need

  • Frying pan
  • Spatula
  • Blender
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Mixing bowl
  • Saucepan


  • Oil
  • 1 can chickpeas, drained
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tsp liquid smoke (sub: 1/2 tsp smoked paprika)
  • 1 tbsp soy sauce
  • 2 tsp sriracha
  • 1/2 cup cashews
  • 1/3 cup water
  • 1 tsp miso paste
  • 1/4 cup pickled jalapenos + 2 tbsp liquid
  • 1/4 cup nutritional yeast
  • 1 tbsp ketchup 
  • 1/8 tsp turmeric
  • Pinch salt
  • 1/2 avocado
  • 1/4 cucumber
  • 100g cherry tomatoes 
  • 1/2 red onion
  • 50g salad leaves
  • 75g Cavolo nero (black kale)
  • Handful Pumpkin seeds


  1. Add your frying pan to a medium heat, then once hot add a splash of oil, add in your chickpeas and cook for 5-10 minutes, moving around often to brown evenly.
  2. Then reduce the heat and add in the cumin, smoked paprika, oregano, liquid smoke, soy sauce, and sriracha, stir together until the chickpeas are evenly coated and remove from the heat.
  3. To make the dressing, add the cashews, water, miso, jalapenos, nutritional yeast, ketchup, turmeric and salt to a blender and blitz until smooth.
  4. To prep the veggies, boil or steam the kale for a few minutes until tender. Then dice up the avocado, cucumber and tomatoes and thinly slide the onion.
  5. Add the veggies to a bowl and pour over 1/3 of the dressing and toss together.
  6. To arrange your salad, start with a base of the dressed veggies, top with the chickpeas and pumpkin seeds. Drizzle with a generous amount of the dressing, serve up and enjoy!
Cassidy xx