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Loaded Greek Salad bowl with crispy chickpeas and creamy jalepeno dressing {gluten free + dairy free option}

  • Author: Nyssa Tanner
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Loaded greek salad bowl with crispy chickpeas and creamy jalepeño dressing is satisfying, healthy and easy to make! Packed with crisp greens, loads of veggies, buttery casteltravano olives, crispy chickpeas and feta cheese it’s a salad lovers DREAM!




  • several large handfuls of arugula or another tender green
  • 1 heart of romaine cut into 1 inch pieces
  • 1 small persian cucumber, thinly sliced
  • 1 cup cherry tomatoes, sliced in half 
  • 1/4 lb cubed smoked turkey
  • 1/2 cup casteltravano olives, sliced in half 
  • fresh herbs of choice (I used cilantro and chives)
  • 2 green onions, thinly sliced 
  • micro-greens of any kind (optional)
  • feta cheese (optional)

for chickpeas

  • 1 15.5 oz can chickpeas, drained and patted dry
  • 1 tsp avocado oil 
  • 1/2 tsp salt 
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp onion granules 

for creamy jalepeño dressing

  • 1 small jalepeno, de-seeded (you may include some seeds if you want it to by spicy!)
  • 1 tsp grated shallot (or red onion)
  • 1 tbsp chives, chopped
  • 1 tbsp cilantro 
  • 2 tbsp plain greek yogurt (you may substitute high quality mayonnaise or 2 tbsp soaked raw cashews for a dairy free option)
  • 1 tsp lemon juice 
  • 1/2 tsp maple syrup 
  • 1 tbsp white wine vinegar 
  • 1/4 cup olive oil 
  • 1/2 tsp salt 


for chickpeas

  1. Preheat the oven to 450 degrees.
  2. Drain chickpeas and pat dry on a cutting board with paper towels or dish towels.
  3. Toss with avocado oil, salt, pepper, paprika and onion powder.
  4. Spread out on a parchment lined baking sheet and bake for 8 minutes, remove from oven, toss and bake for another 3 minutes, until hot and crispy.
  5. Season again with salt if desired and set aside to cool.

for creamy jalepeño dressing

  1. Combine all ingredients in a blender and blend on high until bright green and well emulsified.
  2. Set aside.

for salad assembly

  1. Arrange tender salad greens, romaine, cucumber, tomatoes, turkey, olives, herbs, green onions, micro-greens (if using), feta cheese (if using) in a large bowl, or into individual bowls.
  2. Top with crispy chickpeas and serve with creamy jalepeño dressing.


If all salad ingredients are kept seperate in the refrigerator (besides the tomatoes which should never be refrigerated for optimal texture and flavor) this makes a great make ahead lunch option. Assemble in a small container the night before, packing the dressing in a separate container for a drool worthy lunch!