Description
A vibrant salad featuring crispy roasted chickpeas and a medley of fresh vegetables, perfect for lunch or a light dinner.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, sliced
- Feta cheese (optional)
- Balsamic vinaigrette or dressing of your choice
Instructions
- Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to ensure they get crispy when roasted.
- Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, or until they are crispy and golden brown, tossing them halfway through for even cooking.
- Combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Once the chickpeas are done, add them to the salad. Top with feta cheese if desired and drizzle with balsamic vinaigrette before serving.
Notes
For added crunch, consider topping with nuts or seeds. This salad can be enjoyed fresh or stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg