Name: Lemon-Herb Greek Salad with Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 tbsp olive oil; 1/2 tsp paprika; Salt and pepper to taste; 4 cups chopped romaine or mixed greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, thinly sliced; 1/4 cup crumbled feta cheese; Optional: sliced olives or pepperoncini; 1/4 cup olive oil (for dressing); 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano or Italian herbs; Salt and black pepper to taste (for dressing)

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fresh and crunchy twist on the classic Greek salad, this version features crispy roasted chickpeas for added texture and plant-based protein, all tossed in a bright, zesty lemon-herb vinaigrette. A colorful, satisfying dish perfect for any occasion.

Why You’ll Love This Recipe

This salad offers a delightful mix of flavors and textures: crisp greens, juicy tomatoes, creamy feta, and hearty chickpeas. It’s easy to prepare, packed with nutrients, and makes a delicious vegetarian meal or side dish. The roasted chickpeas elevate the classic Greek salad into something extra special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

canned chickpeas (drained, rinsed, patted dry)
olive oil
paprika
salt and pepper
chopped romaine or mixed greens
cherry tomatoes
cucumber
red onion
crumbled feta cheese
optional: sliced olives or pepperoncini

For the Lemon-Herb Dressing:

olive oil
fresh lemon juice
Dijon mustard
garlic
dried oregano or Italian herbs
salt and black pepper

Directions

1. Roast the Chickpeas
Preheat the oven to 400°F (200°C).
Toss chickpeas with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until crispy.

2. Assemble the Salad
In a large bowl, combine chopped greens, cherry tomatoes, cucumber, red onion, and crumbled feta. Add optional ingredients like olives or pepperoncini for extra flavor.

3. Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano or Italian herbs, salt, and pepper until well emulsified.

4. Finish and Serve
Add the roasted chickpeas to the salad just before serving. Drizzle with the lemon-herb dressing and toss gently to coat. Serve immediately.

Servings and timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Variations

Swap feta for goat cheese or vegan feta for a dairy-free option.
Add avocado slices for creaminess.
Mix in cooked quinoa for extra bulk and protein.
Use kale or arugula instead of romaine for a different leafy base.
Try a tahini-lemon dressing for a creamy twist.

Storage / reheating

For best results, store salad components separately in the refrigerator for up to 3 days. Add roasted chickpeas and dressing just before serving to maintain texture. Roasted chickpeas can be stored in an airtight container at room temperature for up to 2 days.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak and cook them first before roasting for the same result.

How do I keep the chickpeas crispy?

Roast thoroughly and add to the salad just before serving to retain crispness.

Can I make this salad ahead of time?

Yes, prepare all components separately and combine them right before eating.

Is this salad gluten-free?

Yes, it contains no gluten ingredients.

Can I add protein for a fuller meal?

Yes, grilled chicken, shrimp, or tofu pair well with this salad.

What can I use instead of feta?

Try goat cheese, vegan feta, or omit it entirely.

Can I make the dressing creamier?

Yes, whisk in a spoonful of Greek yogurt or tahini.

Is this salad suitable for meal prep?

Yes, but store dressing and chickpeas separately to avoid sogginess.

Can I use store-bought dressing?

You can, but homemade lemon-herb dressing offers fresher flavor.

What’s a good olive alternative?

Capers or sun-dried tomatoes provide a similar tangy note.

Conclusion

Roasted Chickpea Greek Salad with Lemon-Herb Dressing is a vibrant, nutritious, and satisfying dish that fits beautifully into any meal plan. Its medley of textures and fresh flavors makes it ideal for warm days, lunchboxes, or lively dinner spreads.

Lemon-Herb Greek Salad with Chickpeas

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Author: Mia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A fresh, crunchy take on a classic Greek salad—this version adds crispy roasted chickpeas for extra texture and plant-based protein, all tossed in a zesty lemon-herb vinaigrette. A wholesome, vibrant salad for any day of the week.

Instructions

Preheat oven to 400°F (200°C).
Toss chickpeas with 1 tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
In a large bowl, combine chopped greens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
In a jar or small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano or herbs, salt, and black pepper until emulsified.
Add roasted chickpeas to the salad just before serving. Drizzle with dressing and toss gently to combine. Serve immediately.