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.
Ingredients
Units
Scale
- 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)
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.
Notes
- Ensure chickpeas are well dried for the crispiest result.
- Feta can be omitted for a vegan version.
- Add avocado or quinoa for a heartier salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
