Crispy Chickpea Greek Salad

Crispy Chickpea Greek Salad

Prep time: 15 mins | Cook time: 20 mins | Servings: 2-4

Ingredients

For the Crispy Chickpeas:

• 1 can (15 oz) chickpeas, rinsed and patted very dry

• 1 tbsp olive oil

• 1/2 tsp dried oregano

• 1/4 tsp garlic powder

• Salt and black pepper to taste

For the Salad Base:

• 1 large head of Romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 English cucumber, sliced into half-moons

• 1/2 red onion, thinly sliced into arcs

• 1/2 cup Kalamata olives, pitted and halved

• 1/2 cup high-quality feta cheese, crumbled

• Fresh parsley, chopped (for garnish)

For the Lemon-Herb Vinaigrette:

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1/2 tsp dried oregano

Instructions

1. Roast the Chickpeas:

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

   • Toss the dried chickpeas with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet.

   • Roast for 20–25 minutes, shaking the pan halfway through, until golden and crunchy. Let them cool slightly so they don’t wilt the lettuce.

2. Whisk the Dressing:

   • In a small jar or bowl, whisk together the olive oil, lemon juice, mustard, minced garlic, and oregano until emulsified.

3. Assemble the Bowl:

   • In a large salad bowl, layer the chopped Romaine lettuce.

   • Arrange the cucumbers, cherry tomatoes, red onions, and Kalamata olives over the greens.

4. The Finishing Touches:

   • Top the salad with the warm, crispy chickpeas and the crumbled feta cheese.

   • Drizzle the vinaigrette over the top and garnish with a handful of fresh parsley and an extra crack of black pepper.