Roasted Chickpea Greek Salad With Lemon Recipe

I turned a classic Garbanzo Greek Salad into my Roasted Chickpea Greek Salad with Lemon-Herb Dressing, and it finally makes weekday meal prep feel interesting.

I get weirdly excited about salads and this Roasted Chickpea Greek Salad is one I keep making when I need something fresh but not boring. Crispy chickpeas give every fork a little surprise while salty feta cheese breaks through the brightness, so it feels more like a real meal than a side.

I call it my Garbanzo Greek Salad because it flirts with classic flavors without being predictable, and somehow every time I eat it I want to tweak one tiny thing next time. If you like crunchy texture and punchy flavor this might become your go to.

Ingredients

• Chickpeas: They’re protein and fiber, get crispy roasted and add a nutty bite.
• Olive oil: Healthy fats, brightens dressing, makes everything smooth, it’s richer.
• Lemon juice: Sharp tang, lifts the whole salad and keeps it fresh.
• Feta: Salty creamy crumble that adds umami and a lovely briny punch.
• Cherry tomatoes: Sweet little pops, juicy and colourful, adds natural sugar.
• Cucumber: Cool crunchy slices, full of water, lightens and refreshes.
• Red onion: Sharp pungent bite, can mellow when soaked, gives crunch.
• Kalamata olives: Briny fruity depth, slightly bitter, they boost Mediterranean vibes.

Ingredient Quantities

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp fine sea salt, divided
• 1/4 tsp black pepper
• 6 cups romaine or mixed salad greens
• 1 pint cherry tomatoes
• 1 large English cucumber
• 1 small red onion
• 1 small red bell pepper
• 1/2 cup pitted Kalamata olives
• 4 oz feta cheese
• 1/4 cup fresh parsley
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp Dijon mustard
• 1 small garlic clove
• 1 tsp dried oregano
• 1 tsp honey

How to Make this

1. Preheat oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them very dry with paper towels and rub off any loose skins if you can, they crisp up way better that way.

2. Toss chickpeas on a rimmed baking sheet with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp fine sea salt (from the divided amount), and 1/4 tsp black pepper. Spread in a single layer.

3. Roast for 25 to 30 minutes, shaking or stirring every 8 to 10 minutes, until golden and crunchy. If some are still soft, bake a little longer, but watch they don’t burn.

4. While chickpeas roast, prep the salad: chop or tear 6 cups romaine or mixed greens, halve 1 pint cherry tomatoes, dice 1 large English cucumber, thinly slice 1 small red onion, dice 1 small red bell pepper, halve 1/2 cup pitted Kalamata olives, and roughly chop 1/4 cup fresh parsley. Crumble 4 oz feta and set aside.

5. Make the lemon-herb dressing: in a jar or bowl whisk 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 small garlic clove minced, 1 tsp dried oregano, 1 tsp honey, and the remaining 1/4 tsp fine sea salt. Taste and add a pinch of black pepper if you want.

6. Assemble the salad: toss the greens with about half the dressing to coat lightly, then add tomatoes, cucumber, red onion, bell pepper, olives and parsley. Toss gently so everything mixes but the veggies stay crisp.

7. Scatter the roasted chickpeas and crumbled feta over the top, drizzle any extra dressing you like, then toss once more gently or leave chickpeas on top to stay crunchier.

8. Serve right away, or for meal prep pack the dressing and roasted chickpeas separately and add just before eating so the chickpeas stay crispy. If chickpeas lose their crunch, re-crisp on a baking sheet at 350°F for 5 to 8 minutes or in a hot skillet for a few minutes.

Equipment Needed

1. Rimmed baking sheet, for roasting the chickpeas so they dont slide off.
2. Colander or sieve, to rinse and drain the canned chickpeas.
3. Paper towels, to pat the chickpeas very dry and rub off loose skins.
4. Large mixing bowl, to toss chickpeas and later to dress the salad.
5. Measuring spoons and measuring cup, for oil, spices and lemon juice.
6. Cutting board and sharp chef’s knife, for chopping greens, tomatoes, cucumber, onion, pepper and parsley.
7. Whisk or a jar with a tight lid, to emulsify the lemon herb dressing.
8. Spatula or tongs plus oven mitts, for stirring on the sheet and safely handling the hot pan.

FAQ

Roasted Chickpea Greek Salad With Lemon Recipe Substitutions and Variations

• Chickpeas: swap with canned cannellini or great northern beans for a similar creamy bite, or cube and roast firm tofu if you want more protein and a chewier texture.
• Feta cheese: use crumbled goat cheese for a tangy creaminess, or ricotta salata or cotija if you prefer a firmer, less salty crumble.
• Kalamata olives: replace with Castelvetrano olives for a buttery, milder flavor, or use chopped green olives or a spoon of capers for briny punch.
• Romaine or mixed greens: sub baby spinach or arugula for a different texture and flavor, or pick a spring mix if you want more variety in baby leaves.

Pro Tips

– Dry the chickpeas like crazy before roasting. Pat them with towels and rub off loose skins if you can, then let them sit a few minutes to air-dry. Moisture is the enemy of crunch, so the drier they are the crispier they get.

– Spread them out so they’re not touching much. Crowding makes steaming not roasting, and you’ll end up with soft ones. If you’re short on sheet space, use two pans or roast in batches.

– Keep the chickpeas and dressing separate for storage. Pack the roasted chickpeas in their own airtight container so they stay crisp, and add feta and dressing only right before eating.

– Taste and tweak the dressing. If it feels too sharp, add a little extra honey or olive oil; too flat, add more lemon or a pinch of salt. Mince or grate the garlic fine so you don’t get one big raw-garlic bite.

– If the chickpeas lose their crunch, reheat them briefly in a hot skillet or oven instead of microwaving. A few minutes in a 350°F oven or a hot dry pan will revive them fast without sogginess.