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Vibrant Mediterranean roasted chickpea salad featuring crisp spiced chickpeas, Persian cucumbers, ruby cherry tomatoes, Kalamata olives, and crumbled feta cheese

Mediterranean Roasted Chickpea Salad

This vibrant Mediterranean Roasted Chickpea Salad combines crunchy cumin-paprika spiced roasted chickpeas with crisp Persian cucumbers, sweet cherry tomatoes, briny Kalamata olives, creamy feta, and a bright homemade lemon oregano herb vinaigrette for the ultimate high-fiber, protein-packed lunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Spiced Roasted Chickpeas
  • 2 cans 15 oz each organic chickpeas, drained, thoroughly rinsed & dried with a towel
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked Spanish paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt & freshly cracked black pepper
Fresh Salad Base
  • 4 Persian cucumbers diced into crisp bite-sized half-moons
  • 1.5 cups sweet cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup finely diced red onion soaked in ice water for 5 minutes
  • 1 cup crumbled whole-milk Greek feta cheese
  • 1/2 cup chopped fresh flat-leaf Italian parsley
  • 1/4 cup chopped fresh mint leaves
Zesty Lemon Oregano Herb Vinaigrette
  • 1/4 cup robust extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice from 1 large juicy lemon
  • 1 clove fresh garlic finely grated or minced
  • 1 tsp dried wild Mediterranean oregano
  • 1/2 tsp Dijon mustard for smooth emulsion
  • 1/4 tsp sea salt & cracked black pepper to taste

Method
 

How to Make Mediterranean Roasted Chickpea Salad
  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with unbleached parchment paper.
  2. Thoroughly dry the rinsed chickpeas between double layers of clean kitchen towels or paper towels. Gently rub away any loose skins—removing surface moisture is the essential secret to maximum crispness.
  3. Transfer chickpeas to the baking sheet. Drizzle with 2 tbsp extra virgin olive oil, then toss with smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated. Spread into a single, uncrowded layer.
  4. Roast for 22 to 25 minutes, shaking the baking sheet halfway through, until deep golden-brown and audibly crispy. Remove from the oven and allow to cool on the pan for 10 minutes (they will crisp up further as steam dissipates).
  5. In a mason jar or small glass bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper until thick and emulsified.
  6. In a large salad bowl, combine the diced Persian cucumbers, cherry tomato halves, Kalamata olives, drained red onion, flat-leaf parsley, and fresh mint.
  7. Pour the zesty lemon herb dressing over the vegetables and toss gently to coat every bite.
  8. Fold in the crumbled Greek feta cheese and top generously with the warm, crunchy roasted chickpeas just before serving to maintain their delightful crunch. Enjoy immediately!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 36gProtein: 14gFat: 22gSaturated Fat: 6gCholesterol: 21mgSodium: 640mgPotassium: 540mgFiber: 9gSugar: 6gVitamin A: 1150IUVitamin C: 28mgCalcium: 240mgIron: 3.8mg

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