Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

The contrast between cool, lemony greens, warm spice-rubbed chicken and crispy oven-baked chickpeas makes this main-course salad especially satisfying. Any sturdy salad green would be delicious here, from crunchy romaine to torn spinach leaves and thinly sliced cabbage.


Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

Recipe Summary

1 hr 10 mins
25 mins




Prepare the Crispy Chickpeas and Chicken
  • Preheat oven to 375ºF. Stir together smoked paprika, cumin, salt, garlic powder, and cayenne in a small bowl.

  • Place chickpeas on a small rimmed baking sheet lined with several layers of paper towels; pat dry. Transfer dry chickpeas to a medium bowl; add 3 tablespoons of the oil and 2 tablespoons of the spice mixture, and stir to coat. Spread chickpeas in a single layer on a large rimmed baking sheet lined with parchment paper; reserve the bowl. Bake, stirring occasionally, until crisp, about 45 minutes.

  • While chickpeas bake, add chicken and remaining 3 tablespoons oil to bowl with remaining 2 tablespoons spice mixture; toss to coat. Arrange chicken in a single layer on a small rimmed baking sheet, and let stand at room temperature 30 minutes. Add chicken to oven during last 15 minutes of the chickpea baking time, and bake until a thermometer inserted into the center of a chicken thigh registers 165°F, about 15 minutes. Remove chickpeas and chicken from oven, and let stand 10 minutes. Shred chicken with two forks. 

Prepare the Salad
  • Whisk together oil, lemon juice, honey, salt, and pepper in a very large bowl. Add escarole, watercress, carrots, and radishes; toss gently to coat. Divide salad among 4 large plates; top evenly with chicken and crispy chickpeas and serve immediately.