Salad with Crispy Spiced Chickpeas and Honey-Mustard Vinaigrette
We dress up a simple mesclun salad with a honey-mustard vinaigrette and a topping of spiced pan-fried chickpeas.
Keywords
- Vegetables
- Vegan
- Salads
- Beans
- Main Courses
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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
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