Go Back
Mediterranean Salad

Crispy Chickpea Mediterranean Salad

Crunchy, fresh and satisfying - this salad will take your tastebuds straight to the Greek islands!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course, Salad
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 1 15.5 oz can chickpeas
  • 4 roma tomatoes quartered
  • ½ cup cucumbers sliced
  • ⅓ cup green bell pepper cut into thin strips
  • ½ cup roasted red peppers
  • ⅓ cup red onion sliced extra thin
  • ⅓ cup olive medley Kalamata or Green Olives
  • 1 block feta cheese cut into triangles
  • 1 teaspoon dried oregano
  • 1 tablespoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1-2 teaspoons white balsamic vinegar

Method
 

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.
  2. Drain and rinse a 15.5 oz can of chickpeas. Pat dry with paper towels - get out as much moisture as possible to ensure the chickpeas do not steam in the oven! You want them to be super crispy.
  3. Toss chickpeas until well coasted with 1 tablespoon of olive oil, 1 tablespoon of smoked paprika, and salt and pepper to taste. Place the chickpeas in an even layer on baking sheet. Roast chickpeas in oven for 25-30 minutes.
  4. While chickpeas are roasting, combine all chopped/sliced vegetables in a large bowl. Season with salt, pepper and oregano. Toss with remaining olive oil and white balsamic vinegar to taste.
  5. Arrange salad in serving bowl as desired. Top with handfuls of crispy roasted chickpeas and arrange feta triangles. Drizzle with additional olive oil and oregano. Enjoy immediately!