Imagine a salad that's not just a boring mix of greens, but a flavor explosion that will transport your taste buds straight to the sunny shores of Greece! This Roasted Chickpea Greek Salad is about to become your new obsession - crispy, protein-packed chickpeas meet fresh, vibrant vegetables in a zesty lemon dressing that will make your mouth water. Perfect for health-conscious foodies, meal preppers, and anyone looking to elevate their lunch routine with minimal effort and maximum taste!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Drain and thoroughly pat dry the chickpeas using paper towels. This ensures they will become crispy when roasted.
- Spread chickpeas on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Roast chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even browning. They should be golden and crispy.
- While chickpeas are roasting, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
- In a small bowl, whisk together the remaining olive oil, fresh lemon juice, salt, and pepper to create the dressing.
- Once chickpeas are roasted and cooled slightly, combine them in a large salad bowl with diced cucumber, tomatoes, and red onion.
- Crumble feta cheese over the salad and drizzle with the lemon dressing. Gently toss to combine all ingredients.
- Taste and adjust seasoning if needed. Serve immediately while chickpeas are still warm and crispy.
Tips
- Moisture is the enemy of crispiness! Make sure to thoroughly pat your chickpeas dry before roasting to ensure they become golden and crunchy.
- Don't overcrowd the baking sheet when roasting chickpeas. Give them space to crisp up evenly.
- For extra flavor, try adding dried herbs like oregano or za'atar to the chickpeas before roasting.
- Use fresh lemon juice for the dressing - bottled juice just can't compare to the bright, fresh flavor of freshly squeezed lemons.
- This salad is best served immediately while the chickpeas are still warm and crispy. If meal prepping, keep the chickpeas separate and add them just before serving to maintain their crunch.
- Feel free to customize! Add kalamata olives, fresh herbs like parsley or mint, or swap feta for a dairy-free alternative to make this recipe your own.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
