Description
A refreshing and nutritious salad featuring roasted chickpeas, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
- In a large bowl, combine the cucumber, bell pepper, cherry tomatoes, red onion, feta cheese, and parsley.
- Add the roasted chickpeas to the salad mixture.
- Drizzle with lemon juice and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to add other vegetables like avocado or spinach.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Greek Roasted Chickpea Salad, healthy salad, vegetarian recipe