Microgreen Salad with Chickpea Croutons and Green Goddess Dressing – This salad will impress everyone around the table, crunchy chickpea croutons, purple cabbage and micro greens all covered in a decadent homemade vegan green goddess dressing!
This mixed microgreen salad is the perfect starter. I love serving it with roasted carrot hummus to make it more filling. These two recipes are good to make together since they both use chickpeas. You can roast the chickpeas at the same time as the carrots. And prepare the dressing and salad while the chickpeas and carrots roast.
I love croutons. Even though I don’t eat grains anymore, croutons give salads a crunch. So I set out to find a replacement for traditional croutons. So I came up with chickpea croutons. I know it sounds crazy but they’re crispy, flavorful and filling. Chickpeas are also much easier to digest than traditional wheat croutons. I load them up with spices like cumin and garlic powder to intensify their flavor.
The Mexican flavor of the croutons combined with the creamy green goddess dressing, makes for a flavorful salad.
Ingredients for Chop Chop Microgreen Salad with Chickpea Croutons
How to Make a Microgreen Salad
Prepare the Chickpea Croutons
- Preheat Oven to 400-F. Season Chickpeas with cumin and salt.
- Spread evenly on a baking sheet and roast on top rack of the oven until crispy (25 minutes). Flip the chickpeas half way through cooking.
Make the Salad
- Slice carrots into matchstick pieces. Shred the cabbage. In a large bowl toss the carrots, microgreens, cabbage, romaine and chickpeas.
Blend the Green Goddesss Dressing
- Combine the basil, parsley, garlic, apple cider vinegar, tahini and miso paste into a high speed blender. Emulsify until smooth.
PRO TIP: While this salad has a lot of different components, it’s easy to make. The Green Goddess Dressing will also last up to 1 week in the fridge. So you can use it as a dip later on! This salad also holds up well in the fridge. To extend its shelf life, store the dressing and the salad separately from each other in airtight containers.
Health Benefits of Microgreens
Microgreens are little dynamites filled with nutrition. They often have up to 40 times more vitamins, minerals, and antioxidants than the mature leaves. Microgreens are the young sprouts of other plants. They are usually derived from different types of vegetables including broccoli, cabbage, romaine, sunflowers, cabbage etc.
Microgreens are delicate in flavor and beautiful to look at. You can use micro greens as a garnish to make your dishes look professional and add extra nutrition at the same time!
I wanted to highlight some of the health benefits of microgreens in this salad. I hope you start incorporating more microgreens into your diet!
More Salad Recipes
- Zucchini Carpaccio
- Rainbow Salad with Green Goddess Dressing
- Vegan Ceviche with Vine Ripe Tomatoes
- Cleansing Friendly Greek Salad
- Kale Salad with Shiitake Mushrooms
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Microgreen Salad with Chickpea Croutons & Vegan Green Goddess Dressing
Roast the Chickpeas
- 1 15oz can Chickpeas rinsed and patted dry
- 1/2 tsp Cumin
- 1 pinch Sea Saot
Make the Salad
- 1 box Baby Romaine Lettuce
- 1 C Microgreens 1 container is fine
- 1 C Red Cabbage shredded
- 2 Carrots thinly sliced
Make The Green Goddess Dressing
- 1/2 C Basil fresh
- 1/2 C Parsley fresh
- 1 clove Garlic
- 1/4 Apple Cider Vinegar
- 1 C Tahini
- 2 T Mellow White Miso Paste (regular miso paste is fine)
- 1/4-1/2 C Water to thin the dressing
Roast the Chickpeas
- Preheat Oven to 400-F. Season Chickpeas with cumin and salt. Spread evenly on a baking sheet and roast on top rack of the oven until crispy (25 minutes). Flip the chickpeas half way through cooking.
Assemble the Salad
- Combine romaine lettuce, microgreens, shredded cabbage and chopped carrots (match stick slice) in a bowl. Once the chickpeas are ready add them in as well.
Make the Green Goddess Dressing
- Combine the basil, parsley, garlic, apple cider vinegar, tahini and miso paste into a high speed blender. Emuslify until smooth.