Description
A refreshing salad featuring crunchy roasted chickpeas, fresh vegetables, and a zesty lemon dressing.
Ingredients
Scale
- 16 oz chickpeas
- 1.5 tbsp olive oil
- 3/4 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/8 tsp paprika
- Salt and pepper to taste
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 tsp oregano (for dressing)
- 1/4 tsp parsley (for dressing)
- 1.5 tbsp maple syrup
- 5 tbsp olive oil (for dressing)
- Salt and pepper to taste (for dressing)
- 1 head romaine (chopped into 1-inch ribbons)
- 1 cup cucumber (diced into 1/2-inch pieces)
- 1/2 cup cherry tomatoes (halved)
- 4 oz feta cheese (crumbled)
- 1 shallot (thinly sliced)
- 1 lemon (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas. Pat them dry with a kitchen towel.
- In a bowl, mix the chickpeas with olive oil, oregano, parsley, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until golden brown and crunchy.
- In a small bowl, mix the lemon juice, oregano, parsley, maple syrup, olive oil, salt, and pepper for the dressing. Whisk until well blended.
- Chop the romaine, dice the cucumber, halve the cherry tomatoes, and thinly slice the shallot while chickpeas roast.
- Combine the chopped romaine, cucumber, cherry tomatoes, and shallot in a large salad bowl. Add the roasted chickpeas after cooling.
- Crumble feta cheese over the salad, pour in the dressing, and toss gently to coat.
- Garnish with lemon wedges and serve immediately.
Notes
For best results, keep the crunchy chickpeas separate until serving. Use fresh ingredients for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg