Roasted Mediterranean Crunchy Chickpea Salad

This vibrant salad combines crispy, spiced chickpeas with fresh vegetables and a tangy lemon-tahini dressing for the perfect balance of crunch and creaminess. The roasted chickpeas add a satisfying protein-packed crunch while the Mediterranean flavors create a refreshing and filling meal that's ready in just 25 minutes.

Ingredients

• 1 can (15 oz) chickpeas (drained and rinsed)
• 2 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon cumin
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups mixed salad greens
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 red onion (thinly sliced)
• 0.5 cup feta cheese (crumbled)
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 clove garlic (minced)
• 1 tablespoon water

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat chickpeas dry with paper towels. In a bowl, toss chickpeas with 1 tablespoon olive oil, paprika, garlic powder, cumin, salt, and pepper.
3. Spread chickpeas in a single layer on the baking sheet and roast for 15 minutes until golden and crispy, shaking the pan halfway through.
4. While chickpeas roast, make the dressing by whisking together 1 tablespoon olive oil, lemon juice, tahini, minced garlic, and water until smooth.
5. In a large bowl, combine salad greens, cucumber, cherry tomatoes, and red onion.
6. Add the hot crispy chickpeas to the salad, drizzle with dressing, and top with crumbled feta cheese.
7. Serve immediately while the chickpeas are still warm and crunchy.

Notes