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.
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!