Origin: United Kingdom
Type: Main Course
Main Flavours:
About Roasted Chickpea Salad
Packed with protein and flavour, this dish is perfect for those looking for a refreshing twist to their Sunday dinner. And a bunch of chopped fresh herbs and a squeeze of lemon juice for the perfect fresh meal, best served on a hot day (maybe save this one for next summer..!)
Read more in Easy Vegetarian Sunday Dinner Recipe Ideas
Roasted Chickpea Salad Recipe
Roasted Chickpea Salad Ingredients
For the Roasted Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Salad:
- 4 cups mixed greens (use whatever you have, or whatever you like best!)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Roasted Chickpea Salad Instructions
Preheat your oven to 200°C.
In a bowl, toss the drained chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper until they’re evenly coated. Spread them out on a baking sheet in a single layer.
Roast the chickpeas in the oven for 20-30 minutes, shaking the pan halfway through, until they’re golden and crispy. Let them cool on the stovetop while you assemble the salad.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese if you’re using it.
In a small jar or bowl, whisk together all of the ingredients for the dressing: olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Put the lid on and shake until well combined and creamy.
To your salad bowl, add the chickpeas and the salad ingredients and mix well, then drizzle over the dressing and mix gently to combine. Serve, then sprinkle with fresh parsley and more feta over the top.