Roasted Chickpea Greek Salad

A fresh, crunchy take on a classic Greek salad—this version adds crispy roasted chickpeas for extra texture and plant-based protein, all tossed in a zesty lemon-herb vinaigrette. A wholesome, vibrant salad perfect for any day of the week.

Why You’ll Love This Recipe

This salad combines traditional Greek flavors with the satisfying crunch of roasted chickpeas. It’s rich in fiber and protein, making it both hearty and healthy. The tangy lemon-herb dressing ties everything together, and it’s easy to prepare, customizable, and perfect for meal prep or a quick lunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

• chickpeas (15 oz can), drained, rinsed, and dried
• olive oil
• paprika
• salt and pepper
• chopped romaine or mixed greens
• cherry tomatoes, halved
• cucumber, diced
• red onion, thinly sliced
• crumbled feta cheese
• optional: sliced olives or pepperoncini

For the Lemon-Herb Dressing:

• olive oil
• fresh lemon juice
• Dijon mustard
• garlic, minced
• dried oregano or Italian herbs
• salt and black pepper

Directions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy.
3. In a large salad bowl, combine greens, cherry tomatoes, cucumber, red onion, and feta.
4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, herbs, salt, and pepper until emulsified.
5. Add roasted chickpeas to the salad.
6. Drizzle with the lemon-herb dressing and toss gently to coat evenly. Serve immediately.

Servings and timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 310 kcal per serving

Variations

• Add grilled chicken or shrimp for extra protein.
• Use arugula or spinach instead of romaine for a different base.
• Swap feta with a plant-based alternative for a vegan version.
• Include avocado slices for added creaminess.
• Use kalamata olives for a brinier bite.

Storage / reheating

Store the salad components separately in the fridge for up to 3 days. Keep the dressing in a sealed jar and roasted chickpeas in an airtight container at room temperature to maintain crispness. Assemble just before serving to preserve texture.

FAQs

Can I use canned chickpeas without roasting them?

Yes, but roasting adds a satisfying crunch and flavor boost.

Is this salad suitable for vegans?

With a vegan feta substitute or without cheese, it is entirely plant-based.

Can I make this salad ahead of time?

Yes, store components separately and combine just before serving for the best texture.

How do I keep the chickpeas crispy?

Store them in a dry, airtight container and add them just before serving.

Can I substitute the lemon juice?

You can use red wine vinegar or lime juice, but lemon provides the freshest zing.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

What other herbs work in the dressing?

Fresh parsley, dill, or thyme make great additions or substitutions.

Can I make the dressing in advance?

Absolutely, it stores well for up to a week in the refrigerator.

How can I make this a full meal?

Top it with grilled protein like chicken, tofu, or salmon.

What cheese alternatives work well here?

Try goat cheese or a dairy-free alternative for different dietary needs.

Conclusion

Roasted Chickpea Greek Salad with Lemon-Herb Dressing is a delightful fusion of texture and flavor. It’s easy to make, rich in nutrients, and adaptable to your tastes—an ideal addition to your weekly meal rotation or a colorful dish to share.

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