Crispy Chickpea Greek Salad Bowls

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a bowl, toss chickpeas with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper.
3. 3 Spread chickpeas on the prepared baking sheet and roast for 20 minutes, until crispy.
4. 4 While chickpeas are roasting, in a large bowl combine mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
5. 5 In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, and dried oregano.
6. 6 Pour dressing over the salad and toss to combine.
7. 7 Divide salad among four bowls and top each with a quarter of the crispy chickpeas.
8. 8 Serve immediately and enjoy!

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add grilled chicken for a protein boost.
• Substitute sunflower seeds for a nutty twist.

Substitutions

• Use vegan feta for a plant-based option.
• Replace red wine vinegar with lemon juice for a tangier taste.

Pairings

• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, toast the spices before adding them to the chickpeas.
• If you prefer a warm salad, let the roasted chickpeas cool slightly before adding them to the salad.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to the texture of the greens and feta.

Serving Suggestions

• Pair with warm pita bread for a complete meal.
• Serve with a side of tzatziki sauce for extra zest.

FAQ