Chickpea Chopped Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.75 out of 5 stars
(24)
Ingredients
4 servings
- 1/3 cup canned chickpeas (rinsed and drained)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt and freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 4 cloves garlic (finely minced)
- 1 lemon (zested and juiced)
- Kosher salt and freshly ground black pepper to taste
- 1 cup chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 3 whole Persian cucumbers (sliced )
- 1/3 cup roasted red peppers (roughly chopped)
- 1/4 cup parsley (finely chopped)
- 1/4 cup fresh mint (finely chopped)
- 2-3 tablespoons fresh basil (torn)
- 4-6 ounces feta cheese (crumbled from a block of feta)
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Preparation
Step 1
For the Roasted Chickpeas
Step 2
Preheat your oven to 425°F. Place chickpeas onto a parchment lined baking sheet. Toss with olive oil, salt and spices. Transfer the baking sheet into the oven and roast for 20 minutes until crispy. Remove and transfer to a paper towel lined plate to keep them crispy.
Step 3
For the Chopped Salad
Step 4
In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
Step 5
Add the chickpeas, tomatoes, cucumbers, roasted red pepper, and herbs to the bowl and toss to combine. Taste and season as needed. Add the feta cheese, and toss in the roasted chickpeas. Adjust seasoning as needed and serve.
Step 6
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