Easy Roasted Chickpea Salad
This Easy Roasted Chickpea Salad is a nutritious and flavorful dish perfect for a quick lunch or light dinner.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 salad bowl
- 1 cutting board
Ingredients
- 1 can (15 oz) chickpeas Drained and rinsed.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- to taste salt and pepper
- 4 cups mixed salad greens Such as spinach, arugula, and romaine.
- 1 cup cherry tomatoes Halved.
- 1 cucumber Diced.
- ¼ red onion Thinly sliced.
- ¼ cup feta cheese Crumbled (optional).
- ¼ cup balsamic vinaigrette Or your favorite dressing.
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the drained chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper. Toss until the chickpeas are evenly coated.
- Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for 25 minutes, or until they are crispy and golden brown, tossing halfway through for even cooking.
- While the chickpeas are roasting, prepare the salad. In a salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
- Once the chickpeas are done roasting, add them to the salad mixture.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
You can customize this salad by adding other vegetables such as bell peppers or avocados.
For added protein, consider including grilled chicken or chickpea pasta.
The roasted chickpeas can be made ahead of time and stored in an airtight container for up to a week.