How do I ensure the chickpea croutons are extra crispy?

To achieve super crisp chickpea croutons, make sure to thoroughly dry the cooked chickpeas by rubbing them with a kitchen towel before tossing them in olive oil and spices and roasting at 400 degreesF for about 30 minutes.

Can I prepare the lemon-mustard vinaigrette ahead of time?

Yes, you can mix all the dressing ingredients in a small bowl until well combined and store it in the refrigerator until you're ready to assemble the salad.

What kind of pear is best for this salad?

The recipe calls for one small ripe pear, or half of a large one. Choose a pear that is firm but yields slightly to pressure for the best texture and sweetness in the salad.

How should I store leftover Pear Salad with Crispy Chickpea Croutons?

For best results, store the dressing and croutons separately from the greens and other fresh ingredients. Once assembled, this fresh salad is best enjoyed immediately, as the spinach and croutons can become soggy.

Are there any substitutions for walnuts or cranberries?

While walnuts and cranberries add specific texture and flavor, you could substitute pecans or almonds for walnuts, and dried cherries or raisins for cranberries, if preferred.

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Pear Salad With Crispy Chickpea Croutons
[Vegan, Gluten-Free]

Name: Pear Salad With Crispy Chickpea Croutons [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4
Ingredients: For the Salad:; 2 1/2 ounces fresh spinach; 1 small pear (or a half of a big pear); 1 ripe avocado; 1/4 cup roughly chopped walnuts; 2 tablespoons dried cranberries; 1/4 of a small red onion, thinly sliced; For the Chickpea Croutons:; 1 cup of cooked chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon dried thyme; A big pinch of sea salt and black pepper; For the Lemon-Mustard Vinaigrette Dressing:; 2 tablespoon cold-pressed olive oil (extra virgin); 2 tablespoon lemon juice; 1 teaspoon dijon mustard; 1 teaspoon maple syrup; A pinch of sea salt and black pepper (to taste)

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Vibrant pear salad with fresh spinach, sliced avocado, walnuts, cranberries, red onion, and crispy chickpea croutons, drizzled with lemon-mustard vinaigrette.

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Pear Salad With Crispy Chickpea Croutons [Vegan, Gluten-Free]

305

Dairy Free

Do you think that salad is boring? Well, how about adding some crunch and extra flavor? Today I’m bringing you a very special and delicious pear salad recipe that has two creative tweaks – crispy chickpea croutons and lemon-mustard vinaigrette dressing. It’s fresh, healthy and filling at the same time!

Ingredients You Need for Pear Salad With Crispy Chickpea Croutons [Vegan, Gluten-Free]

For the Salad:

2 1/2 ounces fresh spinach
1 small pear (or a half of a big pear)
1 ripe avocado
1/4 cup roughly chopped walnuts
2 tablespoons dried cranberries
1/4 of a small red onion, thinly sliced

For the Chickpea Croutons:

1 cup of cooked chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon dried thyme
A big pinch of sea salt and black pepper

For the Lemon-Mustard Vinaigrette Dressing:

2 tablespoon cold-pressed olive oil (extra virgin)
2 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon maple syrup
A pinch of sea salt and black pepper (to taste)

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How to Prepare Pear Salad With Crispy Chickpea Croutons [Vegan, Gluten-Free]

Let’s start with making the chickpea croutons. Preheat the oven to 400°F. Spread the chickpeas on a kitchen towel (or a paper towel) and gently rub them, until they’re dry (don’t skip this step as it’s very important to get the chickpeas super crisp!). Discard any loose skins.
Put the chickpeas in a bowl, add olive oil, thyme, salt, and pepper. Toss the chickpeas in the spices until they’re well coated. Then spread the chickpeas on a baking sheet lined with a baking paper. Roast the chickpeas in the oven until crisp and golden for about 30 minutes. When they’re done, let the chickpeas cool in the room temperature (they’ll crisp up even more).
While the chickpeas are baking, prepare the lemon-mustard vinaigrette dressing. Mix all dressing’s ingredients in a small bowl until well combined.
Now it’s time to set up the salad. Put the spinach in a large bowl. Quarter the pear and remove the core. Thinly slice the pear and put in on the spinach. Half the avocado, remove the seed and peel each half. Put in on a cutting board and make thin cuts. Fan out each half of avocado and put in on the salad (or just spread the slices on the salad). Thinly slice the red onion and add the salad. Sprinkle the salad with walnuts and cranberries.
Finally, add the cooled chickpea croutons and drizzle the salad with the lemon-mustard vinaigrette.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.