Roasted Chickpea Salad with Mediterranean Dressing
This roasted chickpea salad is filled with protein, fiber, healthy fats, and delicious crunchy veggies! It’s the perfect light lunch or side dish packed with fuss-free ingredients to keep you full until dinnertime.
Servings: 4 servings
Calories: 239kcal
Ingredients
For the Roasted Chickpeas
- 1 15 oz. can chickpeas - drained and rinsed (240g drained)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika
- ½ teaspoon cumin
- salt and pepper
For the Mediterranean Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For the Salad
- 1 head lettuce
- ½ small red onion - thinly sliced
- 1 cup cherry tomatoes - quartered
- 1 cucumber - diced
- ¼ cup kalamata olives
- ¼ cup feta cheese - crumbled
Instructions
- Preheat the oven to 375°F (190°C). In a bowl, toss the chickpeas with olive oil, oregano, paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet (note 1).
- Place the baking sheet in the oven and roast for about 20-25 minutes or until the chickpeas are crispy. Stir them after 15 minutes for even roasting.
- While the chickpeas are roasting, whisk together lemon juice, olive oil, oregano, sea salt, and black pepper in a small bowl to make the dressing.
- In a large salad bowl, combine the lettuce, red onion, cherry tomatoes, cucumber, and kalamata olives.
- Once the chickpeas are roasted and cooled slightly, add them to the salad. Drizzle the Mediterranean dressing over the salad and toss gently to combine.
- Sprinkle crumbled feta cheese over the salad. Serve immediately for the best flavor and texture.
Notes
Note 1 - Spices: You can use other spices for the roasted chickpeas. Things like garlic powder, onion powder, coriander, ground ginger, turmeric, chili powder, cayenne pepper, or even cinnamon are all perfect for adding extra flavor. So feel free to use whatever you have available.
How To Store: This salad is best consumed fresh. If you have leftover roasted chickpeas, store them in an airtight container in the fridge and consume them within 2-3 days, as they lose their crispness over time. Store the dressing in an airtight container in the refrigerator for up to a week. Shake or stir well before using. If you have any leftovers, keep them in the fridge and consume them within a day.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 239kcal | Carbohydrates: 17g | Protein: 7g | Fat: 15g | Sugar: 3g