Honey-Roasted Chickpea Chopped Salad with Creamy Probiotic Herb Dressing

Guest recipe and blog by Jamie / @dishingouthealth 

What’s the one summer salad I’ve been making on REPEAT year after year?: Honey-Roasted Chickpea Chopped Salad with creamy probiotic herb dressing.

It’s crunchy, creamy, and downright crave-worthy thanks to hunks of feta, avocado, and loads of fresh basil. Crowned with crispy, honey-glazed chickpeas for a protein-rich sub for croutons, this salad is nutritious, filling, healthy, and oh-so flavorful.  

Plus, it can totally be made ahead with a few tweaks. It can also be made 100% plant-based with a one simple substitution. So basically, there’s no reason to not to go forth and make this salad, which will undoubtedly become a family favorite. And by family, that includes kids, too! Not that I can speak personally, but it seems like most kids will at least try a veggie dish that includes corn and chunks of cheese. Because really, what’s not to love?

But the best part of this delicious and nutritious summer salad is the probiotic infused herb dressing! Just Thrive Probiotic is the easiest way to boost any recipe because it’s odorless, tasteless, and mixes super easy!  And… the strains are unbelievably resilient. They can be mixed into just about any recipe, and even baked up to 455 degrees without losing potency! 

Just Thrive Probiotic spore-based strains have an endospore shell that protects them from extreme temperatures and tough environments. This allows them to travel past your hash stomach acid so they can arrive fully intact in your intestines. Once there, they remove their shell and go to work rebalancing the gut flora. Considered the “gardeners of the gut,” they maintain your gut health by eliminating the bad bacteria and replenishing the good. So mix away and know you are giving your family a hearty helping of health-driving power players, all while making their taste buds dance!

One last note: The best supporting actress award for this salad goes to the crispy, honey-roasted chickpeas, which essentially serve as the croutons. They also add a good punch of protein, which I always appreciate in a vegetarian salad. Make sure you follow these steps to maximize the crunch of your chickpeas. I’ve tested this over and over and this works!

Prepping the Chickpeas


Pour the can of chickpeas into a colander and give them a good rinse. Next, place them in a dry kitchen towel, and gently rub until some of the “skin” loosens and falls off. You can choose to rub all the skins off, if desired, however it’s not necessary.

Once they’re dry and the loose skins are removed, transfer the chickpeas to a baking sheet.


Toss the chickpeas with 2 teaspoons of either extra-virgin olive or avocado oil, and salt. Also, make sure the chickpeas have ample room to roast on the baking sheet.


Bake the chickpeas at 375°F for about 40 minutes, shaking the tray every 15 minutes. Watch closely at the end to make sure the chickpeas aren’t burning (every oven is different!).


Combine remaining 1 teaspoon oil, honey, Dijon mustard, and cinnamon in a small bowl; stir well. Pour the glaze onto the roasted chickpeas and toss to coat.


Turn the oven OFF and place the chickpeas back in the oven. Let them cool with the door slightly ajar for about 20 minutes. Next, remove them from the oven and let cool completely to room temperature.

This salad is perfect for spring and summer picnics, easy entertaining, or healthy weeknight dinners. It’s brimming with nutrients, and oh-so satisfying.

crispy chickpeas

Now, onto the recipe!

Honey-Roasted Chickpea Chopped Salad with Creamy Probiotic Herb Dressing


📍   1 (15-oz.) can chickpeas

📍   3 tsp. extra-virgin olive oil, divided sub avocado oil

📍   1/2 tsp. kosher salt

📍   2 tsp. Honey

📍   1/2 tsp. Dijon mustard

📍   1/4 tsp. cinnamon


📍   4 to 5 cups chopped romaine lettuce sub lacinato kale if making ahead

📍   1 pint cherry tomatoes, halved

📍   1 cup fresh, canned, or frozen/thawed corn

📍   1 large (or 2 small) ripe avocados, cubed

📍   1 cup feta cheese, cut into cubes (purchase a block of feta, as opposed to crumbled)

📍   1/2 cup fresh torn basil leaves

salad ingredients

Creamy Herb Dressing

📍   2 Tbsp. tahini (such as Soom brand) or sub 3 Tbsp. plain full-fat Greek yogurt

📍   1 Tbsp. extra-virgin olive oil

📍   1 Tbsp. fresh lemon juice

📍   1 Tbsp. fresh chopped chives

📍   1 clove finely grated garlic sub 1/2 tsp. granulated garlic

📍   2 tsp. Honey

📍   1/2 tsp. each kosher salt and freshly cracked black pepper

📍   2 Just Thrive Probiotic capsules sprinkled in

creamy herb dressing


  1. Preheat oven to 375 degrees F. Place chickpeas in a colander and rinse well. Transfer to a clean, dry kitchen towel, and fold half the towel over the chickpeas. Gently rub the chickpeas to release any loose skins. (You don't have to remove all the skins; just any loose ones.)

  2. Once dry, transfer the chickpeas to a baking sheet and toss with 2 tsp. of the olive oil, and salt.

  3. Bake the chickpeas for 40 minutes, shaking the pan every 15 minutes and watching closely towards the end to prevent burning. Meanwhile, prepare honey glaze by combining remaining 1 tsp. olive oil, honey, Dijon mustard, and cinnamon in a small bowl.

  4. Remove the chickpeas from the oven and toss in honey glaze. Once well-coated, turn the oven OFF, return chickpeas to the oven with door slightly ajar, and let sit 20 minutes. Remove from oven and let chickpeas cool completely at room temperature. (This is when they turn crispy!)

  5. Meanwhile, prepare Creamy Herb Dressing by combining tahini (or yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper and 2 Just Thrive Probiotic capsules in a small bowl; stir to combine. Gradually whisk in 2 Tbsp. warm water (or more) to reach desired consistency.

  6. Prepare salad by combining lettuce, tomatoes, corn, avocado, feta, and basil in a large bowl. Add half the chickpeas and half the dressing; toss to combine. Garnish with remaining chickpeas and drizzle remaining dressing over top. Serve immediately.


    • If making ahead, use lacinato kale, which won't go soggy after being dressed. Also, wait to add chickpeas until ready to serve so they retain their crunch.
    • Chickpeas can be roasted one day ahead, however they don't stay crispy much longer than that. Store in an air-tight container at room temperature. 
    • If making vegan, swap honey for maple syrup, and feta for your favorite plant-cheese (or omit completely). 


      Serving: 1.5cups | Calories: 395kcal | Carbohydrates: 35g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Sodium: 980mg | Fiber: 9g | Sugar: 9g


      Love, Jamie

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