Crispy Chickpea and Cucumber Salad with Italian Herb Vinaigrette

November 7, 2026 Sauce Team

Dressing Variety Pack (10 Pack + 2 Jars)

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INGREDIENTS

1 can (540 ml / 19 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil (for roasting)
1/2 tsp salt
1/4 tsp black pepper
1 large English cucumber, thinly sliced or cut into half-moons
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 cups mixed greens or arugula
1 sachet Sauce Pantry Italian Herb
2 oz water
2 oz oil (for the dressing)
Fresh parsley or basil, for garnish (optional)

Serves: Serves 2–3

Difficulty Level: Easy

Equipment Needed: Baking sheet, jar or container with a lid for shaking the dressing, large mixing bowl

Allergy Details: As written, this recipe is gluten-free and dairy-free. The Sauce Pantry Italian Herb sachet is gluten-free, dairy-free, and nut-free. Always check your individual ingredient labels if you are cooking for someone with a specific allergy or dietary requirement.

Type of Dish: Recipe / Food

Origin

Italian herb vinaigrette is rooted in the classic Mediterranean approach to dressing salads — olive oil, vinegar, and a blend of dried herbs like oregano, basil, and thyme. This recipe borrows that same spirit and pairs it with pantry-friendly ingredients for an easy everyday meal.

Pro Tips

Patting the chickpeas as dry as possible before roasting is what gives them that satisfying crunch — any extra moisture will steam them instead of crisping them up.
The vinaigrette makes a full serving, so start by drizzling half and toss before deciding how much more you'd like. It keeps well in the fridge for a day or two if you have extra.
Arugula adds a peppery bite that works really well against the herby vinaigrette — worth trying if you have it on hand.

Things to Watch Out For

Don't add the dressing too far in advance — the greens will wilt and the chickpeas will lose their crunch quickly once dressed. Also make sure the chickpeas are genuinely dry before they go into the oven; a damp chickpea won't crisp properly no matter how long you roast it.

Process

Preheat your oven to 400°F (200°C). Spread the dried chickpeas on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly, then roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy. They'll firm up a little more as they cool.
While the chickpeas roast, prepare the vinaigrette. Empty the Italian Herb sachet into a jar or container, add 2 oz water and 2 oz oil, seal, and shake well until fully combined. Set aside.
Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add them to a large mixing bowl along with the mixed greens or arugula.
Once the chickpeas have cooled slightly, add them to the bowl. Drizzle the Italian herb vinaigrette over the salad — start with about half and add more to your taste — then toss gently to coat everything evenly.
Transfer to a serving plate or bowl and garnish with fresh parsley or basil if using. Serve right away while the chickpeas are still crispy.