mediterranean crispy chickpea salad

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Healthy, easy, and packed with nutrition, crispy chickpeas in a Mediterranean salad.
Makes: 2 cups
Prep time: 5 mins
Cook time: 25 mins

Ingredients:

  • 1 can chickpeas (14 oz)

  • 1 tbsp extra virgin olive oil

  • 1/8 tsp turmeric

  • 1/8 tsp cayenne

  • 1/4 tsp smoked paprika

  • 1/4 tsp cumin

  • 1/2 cup tomatoes - diced

  • 1/2 cup Persian cucumbers - diced

  • 1/4 cup feta

  • 1/4 cup kalamata olives

  • 1 tsp extra virgin olive oil

  • juice of 1/2 lime

  • pinch of salt

Instructions:

  1. Preheat oven to 400°

  2. Line the baking sheet with parchment paper.

  3. Drain and rinse chickpeas to remove brine. Combine chickpeas in a large bowl with 1 tbsp olive oil, 1/8 tsp turmeric, 1/8 tsp cayenne, 1/4 tsp smoked paprika, and 1/4 tsp cumin. Bake at 400° for 15-20 minutes until chickpeas are crispy but not dry.

  4. While your chickpeas are roasting, chop tomatoes, Persian cucumbers, and kalamata olives into small bite-size pieces. Break feta into small chunks. Combine in a large bowl.

  5. Once chickpeas have cooled, add in and toss to combine. Drizzle with more olive oil and squeeze over the juice of 1/2 a lime. Add a pinch of salt to taste.

The most important thing to remember when making a salad is to have a respectable 'lettuce' to 'goodie' ratio. That means not overloading with lettuce and having to dig for the toppings at the bottom of the bowl. I avoid this completely by making salads without lettuce! In about 20 minutes, you can roast a can of chickpeas to toasty perfection, and everything else just needs a little chop-chop. I make this salad for breakfast, lunch, and dinner, so it's about time I share it with the world.