Anti Inflammatory Balsamic-Rosemary Romaine and Chickpea Salad
Crispy oven-roasted chickpeas, a tangle of fresh romaine, juicy cherry tomatoes, cool cucumber, and crunchy pepitas — this salad is the kind of bowl that actually keeps you full and genuinely excited to eat your greens. The balsamic-rosemary dressing is the real star: a quick whisk of vinegar, Dijon, honey, fresh rosemary, and extra-virgin olive oil that comes together into something tangy, herby, and a little bit rich. Nearly every ingredient here pulls its weight from an anti-inflammatory standpoint — olive oil, garlic, tomatoes, pumpkin seeds, and fresh herbs are all workhorses in this space, and they show up in real, meaningful amounts rather than as token additions. Roasting the chickpeas at high heat until they're audibly crisp gives the whole dish a satisfying crunch that makes it feel far more indulgent than it is. The warm chickpeas landing on top of the cool, dressed greens right before serving is a textural move that elevates this well beyond a basic weeknight salad. It serves four, so it's an easy choice for a light lunch spread or a vibrant starter before dinner.
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp balsamic vinegar
- 1 tsp fresh rosemary, finely minced
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 2 romaine hearts, chopped into 1-inch pieces (about 8 cups)
- 1 cup cherry tomatoes, halved
- ½ english cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup raw pumpkin seeds (pepitas)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the drained chickpeas on a clean kitchen towel and pat them thoroughly dry — the drier they are, the crispier they will roast.
- 2
Toss the dried chickpeas with 2 tbsp olive oil, smoked paprika, and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, shaking the pan once halfway through, until the chickpeas are deep golden and audibly crisp when you shake the pan.
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