Description
A crunchy, high-protein Mediterranean salad featuring spiced roasted chickpeas and a zesty lemon-herb vinaigrette.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil (for roasting)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 large English cucumbers, diced
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil (for dressing)
3 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Pat the chickpeas completely dry with a towel.
Step 2: Toss chickpeas with 2 tbsp olive oil, oregano, garlic powder, salt, and pepper. Roast for 25-30 minutes until crispy.
Step 3: In a large bowl, combine cucumbers, tomatoes, bell peppers, red onion, and olives.
Step 4: Whisk together 1/4 cup olive oil, lemon juice, minced garlic, honey, and salt/pepper to create the dressing.
Step 5: Once the chickpeas are roasted and slightly cooled, add them to the vegetable mixture.
Step 6: Pour the dressing over the salad, add feta cheese, and toss gently before serving.
Notes
Ensure chickpeas are very dry before roasting to achieve maximum crunch. Omit feta for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
