Description
A quick, nutritious, and flavorful Roasted Chickpea Salad combining crunchy roasted chickpeas, fresh greens, juicy cherry tomatoes, cucumber, and a zesty lemon dressing, perfect for a healthy meal any time.
Ingredients
Scale
Roasted Chickpeas
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Salad Base
- 2 cups fresh spinach, kale, or mixed salad greens, washed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced into bite-sized pieces
Dressing
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- Pinch of salt
- Freshly ground black pepper to taste
Finishing Touches (Optional)
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup crumbled feta cheese (optional, for vegetarians)
Instructions
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Rinse and thoroughly dry the chickpeas to ensure they roast crisp. Toss them with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- Roast Chickpeas: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, shaking the pan halfway through to promote even browning. Chickpeas should be golden and crunchy.
- Prep the Salad Base: While the chickpeas roast, wash and chop your greens, halve cherry tomatoes, and slice cucumber into bite-sized pieces. Combine all in a large bowl.
- Make the Dressing: Whisk together lemon juice, olive oil, a pinch of salt, and freshly ground black pepper until emulsified.
- Assemble the Salad: Add the warm roasted chickpeas to the salad bowl. Drizzle the dressing over everything and toss gently to combine. Finish by sprinkling fresh herbs and crumbled feta if desired.
Notes
- Dry chickpeas thoroughly before roasting to achieve maximum crispiness.
- Use parchment paper on the baking sheet to prevent sticking and ensure even roasting.
- Do not overcrowd the baking sheet; give chickpeas space to roast properly.
- For extra flavor, season chickpeas again with salt or spices after roasting.
- Add fresh herbs just before serving to maintain their bright flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: roasted chickpea salad, healthy salad, quick salad, gluten free salad, vegetarian salad, plant-based protein
