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.
Ingredients
ROASTED CHICKPEAS:
116 oz. canchickpeas/garbanzo beans, drained and rinsed
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).
1 16 oz. can chickpeas/garbanzo beans
Spread the chickpeas on a baking sheet (with edges); lightly drizzle them with olive oil. Sprinkle with spices and roll the 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.
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
DRESSING:
Whisk together the dressing ingredients except for the oil. Then, slowly pour in the olive oil while whisking. Add salt to taste and adjust ingredients to preferred taste as needed.
1 lemon, 1/4 cup freshly squeezed lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon dried parsley, 1 Tablespoon maple syrup or honey, 1/4 cup olive oil, Salt and pepper
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.
1 head romaine lettuce, 1 cup cucumber, 1/2 cup cherry tomatoes, 2-4 oz. feta cheese, 1 small shallot
Notes
If making this salad for individual portions or meal prep, do not mix dressing until ready to eat.