5 from 84 votes
Roasted Chickpea Greek Salad with Lemon-Herb Dressing
This Roasted Chickpea Greek Salad features crispy oven-roasted chickpeas seasoned with oregano, parsley, and garlic powder. Tossed with crisp romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced shallots, and crumbled feta, it delivers a combination of crunchy and fresh textures. The lemon-herb dressing, made with lemon juice, zest, olive oil, and maple syrup, adds a bright and tangy finish that balances the savory roasted chickpeas for a satisfying vegetarian meal or side.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Calories:
225 kcal
Course:
Salad
Cuisine:
Greek
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
- black pepper to taste
- salt 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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 225
% 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.