Salad toppings Recipe
International · Condiment · 25 min total
A versatile mix of crunchy, savory, and nutty toppings to elevate any salad. This recipe combines toasted nuts, seeds, and crispy chickpeas for texture and flavor.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
185
kcal/serving
kcal/serving
Ingredients
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half the baking sheet.
- In another bowl, toss almonds, pumpkin seeds, and sunflower seeds with remaining 1 tablespoon olive oil. Spread on the other half of the baking sheet.
- Bake for 12-15 minutes, stirring halfway, until chickpeas are crispy and nuts/seeds are golden. Let cool completely.
- Combine all toasted ingredients in a bowl. Store in an airtight container at room temperature for up to 2 weeks.
Tips
- For extra crunch, add 1/4 cup crispy fried onions or croutons after baking.
- Use as a topping for salads, soups, or grain bowls.
- Adjust spices to your preference, such as adding cumin or chili powder.
AI estimate may be inaccurate · Terms