This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America’s Best Breakfasts: Favorite Local Recipes From Coast to Coast.

A salad is a terrible thing to waste. As a devotee of texture in all things edible, I see a bowl of tender green leaves without a crunchy or crispy topping as a missed opportunity. The three-dimensional topography of a salad just begs for additions my boyfriend’s family so aptly calls “salad toys.” Here are three to liven up your lettuce: A seed-and-grain mix, including uncooked quinoa, that gets a saltwater wash before a crunch-inducing oven bake; crispy shallots because they’re the best thing on earth; and spicy, crunchy baked chickpeas that double as beer’s perfect partner.