Go Back

Mediterranean Chopped Salad With Crispy Chickpeas

Experience a burst of Mediterranean flavors with this vibrant salad, combining crispy chickpeas, fresh vegetables, and a zesty lemon herb vinaigrette. Perfectly balanced textures and tastes make it a must-try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1 cup chopped bell peppers mixed colors
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chickpeas with olive oil, salt, pepper, and half the oregano, then spread them on a baking sheet.
  3. While the chickpeas roast, prepare the salad ingredients.
  4. In a small bowl, whisk together the olive oil, lemon juice, remaining oregano, salt, and pepper to make the dressing.
  5. Once the chickpeas are crispy, let them cool for a few minutes.
  6. Combine all the salad ingredients in a large bowl and add the dressing.
  7. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For a make-ahead option, prepare the salad ingredients and vinaigrette separately, then combine just before serving.