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Roasted Chickpea Greek Salad with Lemon-Herb Dressing Recipe

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3.9 from 11 reviews

This Roasted Chickpea Greek Salad with Lemon-Herb Dressing is a vibrant and healthy dish combining crispy oven-roasted chickpeas with fresh romaine, cucumber, cherry tomatoes, and tangy feta cheese. Tossed in a bright lemon-herb dressing with hints of oregano, parsley, and garlic, this salad offers a refreshing Mediterranean flavor perfect for a light lunch or dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Roasted Chickpeas

  • 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

Lemon-Herb Dressing

  • 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

Salad

  • 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

Instructions

  1. Preheat and Prepare Chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly, then dry them by rolling a paper towel over them. If some skins come off, you can choose to discard or keep them.
  2. Season and Roast Chickpeas: Spread the dried chickpeas on a baking sheet with edges. Lightly drizzle with olive oil, then sprinkle with dried oregano, dried parsley, garlic powder, paprika, salt, and pepper. Toss or roll the chickpeas on the baking sheet to coat evenly. Bake in the oven for 25 to 30 minutes until crispy, shaking the pan halfway through to ensure even roasting.
  3. Make Lemon-Herb Dressing: In a bowl, whisk together lemon zest, freshly squeezed lemon juice, dried oregano, dried parsley, and maple syrup or honey. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste and adjust ingredient proportions if desired.
  4. Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced shallot, crumbled feta cheese, and the roasted chickpeas. Toss gently to mix all ingredients well.
  5. Dress and Serve: Add the desired amount of lemon-herb dressing to the salad, tossing to coat. Reserve any extra dressing for serving. Garnish with additional crumbled feta if desired and serve immediately for optimal freshness and crunch.

Notes

  • For extra crispiness, remove chickpea skins before roasting.
  • You can substitute honey with maple syrup to keep the dressing vegan.
  • This salad is best enjoyed immediately to maintain chickpea crunch.
  • Leftover dressing can be stored refrigerated for up to 3 days.
  • Feel free to add olives or red onion for extra Mediterranean flair.

Find it online: https://cheftinaskitchen.com/roasted-chickpea-greek-salad-with-lemon-herb-dressing-recipe/