I wanted to have a wedge salad but decided to deconstruct the wedge salad: Meaning have many of the components with finely shaved iceberg lettuce instead to create a bed for all the yummy toppings.

I also wanted to add some protein and fiber so I spiced up some chickpeas and air fried them to add some crunch to the salad.

Delicious crunchy, flavorful salad 🥗
Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas 🥗
Watch me make this delicious salad on YouTube ⬆️

It was quite tasty and the salad was pretty too. I served it in a large stoneware serving dish that I chilled to keep the salad nice and cold.

Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas
Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas


  • 1 head of Iceberg Lettuce, finely shaved
  • 1 pint of grape tomatoes, cut in half, I used a colorful tomato medley
  • 1 scallion, sliced very thin on a bias
  • 1/4 of a small red onion, sliced very thin
  • 1 can of Chickpeas, rinsed, drained, and dried well on paper towels
  • 2 Tablespoons of Olive oil
  • 2 Tablespoons of Chili powder
  • 1/2 of a 6 ounce can of French fried onions
  • Salt and pepper, to taste
  • Blue Cheese dressing, I used Wegman’s Brand refrigerated Organic Blue Cheese Dressing
  • Fresh parsley, for garnish


  1. Rinse and drain the chickpeas and pat fry with paper towels. In a bowl, toss the chickpeas with the Olive Oil and Chili powder to coat. Turn them out onto a parchment lined sheet, spread them out for maximum crispness. Air Fry (I use the Ninja Foodi Air Fryer) at 400° for 15 minutes, tossing every five minutes, or until crispy.
  2. While the chickpeas are air frying, prepare the vegetables for the salad.
  3. Finely shave the head of iceberg lettuce.
  4. Slice the grape tomatoes in half.
  5. Finely slice the scallion and red onion.
  6. When the chickpeas are done, crisp up the Fried Onions on parchment paper in the air fryer at 250° for one minute. Lightly salt them once done.
  7. Time to assemble the salad. On a large platter or stoneware dish, add the shaved Iceberg lettuce, season the lettuce with sea salt and pepper, if desired.
  8. Top with the sliced scallions, sliced red onion, and sliced grape tomatoes. Top with the crispy chickpeas and the crispy fried onions.
  9. Drizzle blue cheese dressing on top when about to serve the salad and top with fresh parsley. Add any additional sea salt and pepper to taste.




Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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