Name: Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 (16 oz) can chickpeas/garbanzo beans, drained and rinsed; Drizzle of olive oil; 1/4 – 1/2 teaspoon dried oregano; 1/4 – 1/2 teaspoon dried parsley; 1/4 teaspoon garlic powder; Dash of paprika; Salt and pepper to taste; 1 lemon, zested; 1/4 cup freshly squeezed lemon juice (approx. 1 lemon); 1/2 teaspoon dried oregano; 1/4 teaspoon dried parsley; 1 tablespoon maple syrup or honey (to taste); 1/4 cup olive oil; Salt and pepper to taste; 1 head romaine lettuce, chopped; 1 cup cucumber, diced; 1/2 cup cherry tomatoes, halved or diced; 2-4 oz feta cheese, crumbled; 1 small shallot, thinly sliced

Jump to Recipe· 3.9 from 11 reviews

If you’re on the lookout for a fresh, crunchy, and bursting-with-flavor salad, the Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe is an absolute must-try. This vibrant salad combines the satisfying crispness of roasted chickpeas with the refreshing textures of cucumber, cherry tomatoes, and romaine lettuce, all brought together by a zesty lemon-herb dressing that brightens every bite. Whether you need a hearty lunch or a colorful side, this recipe balances nourishment and flavor effortlessly while being simple enough to whip up any day of the week.

Ingredients You’ll Need

A bowl with five layers of fresh ingredients on a bed of green lettuce leaves. Starting from the top right, there is a pile of golden-brown roasted chickpeas, next to bright red halved cherry tomatoes. Moving left, there are crumbled white cheese pieces, followed by thin light purple sliced shallots. At the bottom right, there are small chopped green cucumber pieces. Two lemon wedges rest on the edge of the bowl to the right. The bowl sits on a white marbled surface with a white and light blue cloth nearby, and a glass container with yellow dressing on the left. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe plays a special role—some add crunch, others add creaminess or bright citrus notes. Together, they create a beautiful harmony that’s as satisfying to the palate as it is to the eyes.

Chickpeas (1 16 oz. can, drained and rinsed): The star protein, offering a nutty flavor and hearty crunch when roasted.
Olive oil (for roasting and dressing): Adds richness and helps crisp the chickpeas while making the dressing luscious.
Dried oregano and parsley: Classic Mediterranean herbs that infuse the chickpeas and dressing with fragrant, earthy notes.
Garlic powder and paprika: Bring a subtle kick and smoked warmth that makes every bite memorable.
Lemon zest and freshly squeezed lemon juice: Provide that signature tangy brightness which wakes up the whole salad.
Maple syrup or honey: A touch of natural sweetness balances the acidity of the lemon juice perfectly.
Romaine lettuce (1 head, chopped): Crisp and refreshing, it serves as a crunchy bed for all the other ingredients.
Cucumber (1 cup, diced): Adds coolness and juiciness to offset the hearty chickpeas.
Cherry tomatoes (1/2 cup, halved or diced): Bring bursts of sweet-tart flavor and vibrant color.
Feta cheese (2-4 oz., crumbled): Creamy and salty, it complements the roasted chickpeas and fresh veggies beautifully.
Small shallot (thinly sliced): Offers a mild onion crunch that elevates the salad’s depth of flavor.

How to Make Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe

Step 1: Roast the Chickpeas

Start by preheating your oven to 400°. Drain and rinse the chickpeas well, then dry them thoroughly with a paper towel—this step is key for achieving that crispy finish. Spread the chickpeas out on a baking sheet with edges, drizzle with olive oil, and sprinkle with dried oregano, parsley, garlic powder, paprika, salt, and pepper. Make sure every chickpea gets a light coating of oil and spices by rolling them around on the sheet. Roast in the oven for 25 to 30 minutes, shaking the pan halfway through to ensure even crisping. Your kitchen will soon fill with an irresistible aroma!

Step 2: Prepare the Lemon-Herb Dressing

While the chickpeas roast, whisk together the lemon zest, fresh lemon juice, dried oregano, dried parsley, maple syrup or honey, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking vigorously to emulsify the dressing. Taste and adjust seasoning as desired—the balance of tang, herbaceousness, and sweetness will make this dressing shine.

Step 3: Assemble the Salad

In a large bowl, combine the chopped romaine lettuce, diced cucumbers, halved cherry tomatoes, thinly sliced shallot, and crumbled feta cheese. Gently fold in the roasted chickpeas once they have cooled slightly to retain their crunch. Toss everything with the lemon-herb dressing, adding as much or as little dressing as you like. Save any extra dressing for drizzling later or enjoying with other dishes.

How to Serve Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe

A bowl of fresh salad with three main layers: the bottom layer is bright green leafy lettuce, the middle layer has chopped light green cucumbers and sliced red cherry tomatoes, and the top layer shows round, golden brown chickpeas and small white crumbles of cheese sprinkled all over. A woman's hand is pouring a golden yellow dressing from a strainer above the bowl onto the salad. The bowl is white and placed on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few extra garnishes can elevate your salad experience. Consider sprinkling extra crumbled feta or a handful of fresh chopped parsley on top. A few lemon wedges served on the side will let your guests add a zesty squeeze if they want an extra burst of citrus zing.

Side Dishes

This salad pairs wonderfully with lighter protein options such as grilled chicken, seared fish, or falafel for a more vegetarian-friendly meal. Warm pita bread or crusty artisan bread also make lovely accompaniments to soak up any leftover dressing and add a comforting touch.

Creative Ways to Present

To impress at your next dinner, try serving this Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe in individual mason jars for a beautiful layered presentation. Alternatively, you can scoop the salad onto large lettuce leaves for a fresh, handheld style that’s perfect for picnics or casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any leftover salad, store it in an airtight container in the refrigerator. It’s best to keep the roasted chickpeas and dressing separate from the fresh veggies and greens to prevent sogginess. Combine just before serving for the freshest taste and crunch.

Freezing

This Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe is not ideal for freezing due to the fresh vegetables and dressing. However, you can freeze the roasted chickpeas alone, spread on a baking sheet until firm, then transfer to a freezer-safe bag for up to 1 month. Re-roast to crisp up when ready to use.

Reheating

To enjoy warm roasted chickpeas, simply reheat them in a preheated oven at 375° for about 5-7 minutes until they regain their crisp texture. The salad ingredients are best eaten cold and fresh, so add the warm chickpeas to your salad just before serving.

FAQs

Can I use fresh herbs instead of dried in the dressing?

Yes! Fresh oregano and parsley can add a lovely brightness to the dressing. Use about 1 tablespoon of each finely chopped and adjust to your taste.

What if I don’t have a can of chickpeas? Can I use dried ones?

You can absolutely use dried chickpeas, but they will need to be soaked overnight and cooked until tender before roasting, which adds more prep time. Canned chickpeas are a convenient shortcut here.

Is this salad suitable for a vegan diet?

It sure is! Just swap out the feta cheese with a vegan cheese alternative or omit it entirely. The lemon-herb dressing and roasted chickpeas still pack plenty of flavor.

How long can I keep this salad fresh?

When stored properly with components separated, the salad stays fresh for 2-3 days in the fridge. Beyond that, the greens may start to wilt and the chickpeas lose some crunch.

Can I make the dressing in advance?

Definitely! The lemon-herb dressing can be whisked up to 3 days ahead and stored in the fridge in a sealed container. Just give it a quick shake or whisk before using.

Final Thoughts

I wholeheartedly encourage you to try the Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe soon—it’s a refreshing and satisfying way to enjoy classic Mediterranean flavors with a twist. The crispy, seasoned chickpeas add a delightful texture that keeps this salad from ever feeling ordinary. Whether as a quick lunch, a colorful side, or a light dinner, it’s guaranteed to bring a smile to your table.

Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe

Ingredients You’ll Need