Roasted Chickpea Greek Salad with Lemon-Herb Dressing
User Reviews
5
Roasted Chickpea Greek Salad with Lemon-Herb Dressing
Description
The Roasted Chickpea Greek Salad with Lemon-Herb Dressing combines oven-roasted chickpeas with classic Greek salad ingredients. The chickpeas are drained, dried, and coated with olive oil and dried herbs before roasting at 400°F until crispy. This adds a hearty, crunchy element to the salad. Romaine lettuce, cucumber, cherry tomatoes, shallots, and crumbled feta provide fresh and creamy contrasts. The dressing blends lemon juice and zest with dried oregano and parsley, maple syrup for a touch of sweetness, and olive oil for richness. Whisking the dressing until emulsified gives a smooth texture that coats the salad components well.
The salad can be served immediately as a refreshing and filling dish suitable for light lunches or as a side for grilled foods. It offers a balance of flavors from the brightness of lemon to the earthiness of roasted chickpeas and the saltiness of feta. The textures range from crisp greens to crunchy chickpeas and creamy cheese, making it a varied and enjoyable salad experience.
For meal prep or individual portions, keep the dressing separate and toss it with the salad just before serving to preserve freshness and crispness. Adjust the seasoning of the dressing to taste, adding more lemon or herbs as preferred.
Ingredients
ROASTED CHICKPEAS:
- 1 oz. can chickpeas drained and rinsed, or garbanzo beans
- olive oil drizzle of
- 1/4 - 1/2 /4 - 1/2 teaspoon oregano dried
- 1/4 - 1/2 /4 - 1/2 teaspoon parsley dried
- 1/4 /4 teaspoon garlic powder
- paprika dash of
- salt to taste
- black pepper to taste
DRESSING:
- 1 lemon zested
- 1/4 /4 cup lemon juice approx. 1 lemon, freshly squeezed
- 1/2 /2 teaspoon oregano dried
- 1/4 /4 teaspoon parsley dried
- 1 Tablespoon maple syrup or to taste, or honey
- 1/4 /4 cup olive oil
- salt to taste
- black pepper to taste
SALAD:
- 1 head romaine lettuce chopped
- 1 cup cucumber diced
- 1/2 /2 cup cherry tomato halved or diced
- 2-4 oz. feta cheese crumbled
- 1 shallot thinly sliced, small
Instructions
ROASTED CHICKPEAS:
- Pre-heat oven to 400°.Drain and rinse chickpeas, then dry by rolling a paper towel over chickpeas (if the skins come off, either discard or leave; it's up to you if you want to remove the skins from all chickpeas).
- Spread the chickpeas on a baking sheet (with edges); lightly drizzle them with olive oil. Sprinkle with spices and roll the chickpeas around the baking sheet until all are coated with olive oil and herbs. Bake for 25-30 minutes or until crispy, shaking them halfway through.
DRESSING:
- Whisk together the dressing ingredients except for the oil. Then, slowly pour in the olive oil while whisking. Add salt to taste and adjust ingredients to preferred taste as needed.
SALAD:
- Toss lettuce, cucumbers, tomatoes, shallot, feta, and roasted chickpeas together. Toss with the desired amount of dressing, reserving what is left. Garnish with additional feta as desired and enjoy immediately.
Notes
- For meal prep, keep the dressing separate until ready to serve to maintain salad freshness and texture.
- Roast the chickpeas until noticeably crispy for best texture and flavor.
- Adjust seasoning in the dressing with salt, pepper, or maple syrup to balance tartness as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 176mg | 7% |
| Potassium | 569mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 13824IU | 276% |
| Vitamin C | 32mg | 36% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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