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Up close bowl of salad with a spoon.

Roasted Chickpea Greek Salad with Lemon-Herb Dressing

Roasted Chickpea Greek Salad with Lemon-Herb Dressing is an anything-but-boring salad!  Crunchy and crisp roasted chickpeas tossed with a mix of lettuce, cucumbers, tomatoes, shallot, feta cheese, and a mildly sweet and tangy lemon-herb dressing that's bursting with Greek flavors! Meal prep it for lunches or enjoy it as a light dinner.
5 from 1 vote
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Course: Salads
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 225kcal
Author: Becca Mills

Equipment

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

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, or 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

ROASTED CHICKPEAS:

  • Pre-heat oven to 400°.Drain and rinse chickpeas, then dry by rolling a paper towel over chickpeas (if the skins come off, either discard or leave; it's up to you if you want to remove the skins from all chickpeas).
  • Spread the chickpeas on a baking sheet (with edges); lightly drizzle them with olive oil. Sprinkle oregano, parsley, garlic powder, paprika, salt, and pepper over chickpeas. Roll chickpeas around the baking sheet until all are coated with olive oil and herbs. Bake for 25-30 minutes or until crispy, shaking them halfway through.

DRESSING:

  • Whisk together lemon zest, lemon juice, dried oregano and parsley, and maple syrup or honey. Slowly pour in the olive oil while whisking. Add salt to taste and adjust ingredients to preferred taste as needed.

SALAD:

  • Toss lettuce, cucumbers, tomatoes, shallot, feta, and roasted chickpeas together. Toss with the desired amount of dressing, reserving what is left. Garnish with additional feta as desired and enjoy immediately.

Notes

  • If making this salad for individual portions or meal prep, do not mix dressing until ready to eat.

Nutrition

Calories: 225kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 176mg | Potassium: 569mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13824IU | Vitamin C: 32mg | Calcium: 149mg | Iron: 2mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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