Mediterranean Roasted Chickpea Salad

Salads don’t have to be boring. Salads can be packed full of zingy flavors, like this Mediterranean roasted chickpea salad composed of fresh cucumbers, acidic tomatoes, salty feta, and roasted chickpeas! The flavors of those classic Mediterranean spices (cumin, paprika, coriander) come into play deliciously when combined with salty feta or goat cheese, then it’s all complemented by tomatoes, cucumbers, green onions, and a 4 ingredient dressing that I use for nearly all of my salads.

It’s super simple to make, you start with the chickpeas. After rinsing and drying them off, you toss them in olive oil, garlic, and seasonings. Then, you roast them at a high temp for like 20 minutes. Meanwhile, you combine your other ingredients for the salad. Then, just add the chickpeas and dress with olive oil, lemon juice, and extra salt and pepper! So healthy and so delicious.

This is a vegetarian salad, but it has tons of healthy fats and delicious components. Feel free to add some other forms of protein, like chicken or salmon, or even some ripe and creamy avocado. You can also make this salad totally vegan by subbing out the feta for a vegan option! It’s so good for lunch or dinner, or even as a great side salad to spice up the average garden salad.

Check out my cucumber tomato feta salad for another option! My rainbow avocado corn salad and mango avocado salsa are also great salads.

Ingredients

• 1 15 oz can chickpeas
• 3 tbsp olive oil, divided
• 1 tbsp paprika
• 1/2 tbsp cumin
• 1 tsp coriander
• 2 cloves garlic, minced/crushed
• 2 tsp salt, divided
• 1 1/2 tsp pepper, divided
• 2 English cucumbers (about 6 Persian cucumbers)
• 6 cups cherry tomatoes, cut in half
• 4 green onions
• 3/4 cup feta or goat cheese, crumbled
• 1/2 lemon, juiced, or 1-2 tbsp juice

Instructions

1. Preheat your oven to 425ºF and line a baking sheet with parchment paper.
2. Prepare your chickpeas. Open your can and pour out the chickpeas (with the liquid) into a sieve over your sink or a bowl. Rinse them off with water and then dry them off using a paper towel. Pour them out onto your lined baking sheet.
3. Drizzle them with 2 tbsp olive oil, then sprinkle with the paprika, cumin, coriander, 1 1/2 tsp salt, 1 tsp pepper, and minced or crushed garlic. Use your hands to massage the seasoning around, then place the baking sheet with the chickpeas into the oven for about 20 minutes until they are crispy and browned.
4. Meanwhile, slice up your cucumbers into rounds, cut your cherry tomatoes in half, and thinly slice your green onions (use both the white and the green parts). Add those to a salad bowl along with your feta.
5. Once your chickpeas come out of the oven, let them cool for five minutes then add to your salad bowl. Dress with lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Add any additional ingredients you want and enjoy!

Mediterranean Roasted Chickpea Salad

Salads don't have to be boring. Salads can be packed full of zingy flavors, like this Mediterranean roasted chickpea salad composed of fresh cucumbers, acidic tomatoes, salty feta, and roasted chickpeas! The flavors of those classic Mediterranean spices (cumin, paprika, coriander) come into play deliciously when combined with salty feta or goat cheese, then it's all complimented by tomatoes, cucumbers, green onions, and a 4 ingredient dressing that I use for nearly all of my salads.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Salad, Side Dish

Cuisine Mediterranean

Servings 3 people

Calories 416 kcal

Ingredients

  

• 1 15 oz can chickpeas
• 3 tbsp olive oil divided
• 1 tbsp paprika
• 1/2 tbsp cumin
• 1 tsp coriander
• 2 cloves garlic minced or crushed
• 2 tsp salt divided
• 1 1/2 tsp pepper divided
• 2 English cucumbers or 6 Persian cucumbers
• 6 cups cherry tomatoes
• 4 green onions (scallions)
• 3/4 cup feta
• 2 tbsp lemon juice about 1/2 lemon juiced

Instructions

 

• Preheat your oven to 425ºF and line a baking sheet with parchment paper.
• Rinse off the chickpeas and dry with a paper towel. Pour them out onto the baking sheet and drizzle over 2 tbsp olive oil.
• Sprinkle the paprika, cumin, coriander, 1 1/2 tsp salt, and 1 tsp pepper over the chickpeas and massage them with your hands.
• Bake for 20 minutes, or until they are browned and crispy.
• Meanwhile, prepare the other vegetables. Slice the cucumbers into rounds, cut the cherry tomatoes in half, thinly slice the green onions, and add all of those to a salad bowl along with the feta.
• Once the chickpeas are done, let them cool for five minutes and add them to the bowl.
• Dress your salad with 1 tbsp olive oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper. Miz gently and enjoy!

Notes

• Macros: 41.4 g carbohydrates, 22.7 g fat, and 14 g protein
• Find extra tips and suggestions above in the blog post!

Keyword chickpeas, dinner, easy, feta, healthy, lunch, salad, tomato, vegetarian