Salad with Crispy Spiced Chickpeas and Honey-Mustard Vinaigrette | America's Test Kitchen

Ingredients

• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• Salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup plus 1 tablespoon vegetable oil
• 1 (15 ounce) can chickpeas, rinsed and thoroughly dried
• 1 red onion, halved and sliced through root end
• 6 ounces (6 cups) mesclun
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard
• 2 teaspoons honey
• 1 1/2 teaspoons grated lemon zest
• 3/4 teaspoon mayonnaise
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil