Crispy Chickpea Mediterranean Salad
Crunchy, fresh and satisfying - this salad will take your tastebuds straight to the Greek islands!
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
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.
- 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.
- 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.
- 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.
- 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!