Crispy Roasted Chickpea Salad

About this recipe

This roasted chickpea salad boasts a delightful combination of textures and flavors, perfect for a nutritious and satisfying meal. Featuring crispy roasted chickpeas, fresh vegetables, and a light vinaigrette, it's both hearty and refreshing. Ideal for lunch or a light dinner, this salad is a testament to how simple ingredients can create culinary magic.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 cups mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup kalamata olives, pitted and halved
• 2 tablespoons balsamic vinaigrette

Directions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the chickpeas in olive oil, sea salt, and black pepper. Spread them on a baking sheet in a single layer.

3. 3

   Roast the chickpeas in the oven for 20–25 minutes, until golden and crispy, shaking the pan halfway through.

4. 4

   In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

5. 5

   Add the roasted chickpeas, feta, and olives to the salad bowl.

6. 6

   Drizzle with balsamic vinaigrette and toss everything together just before serving.