Greek Salad with Roasted Chickpeas
A quick lunch or light dinner idea. Greek Salad with Roasted Chickpeas is colorful, healthful, and a spin of one of my favorite salads.
Greek salad is the thing I order most often when I go out to lunch. If it’s on the menu, I almost always order it. When I’m dining out with my husband we always order it- to share- and then order something else to go with. Usually a burger or something meaty- that’s how my husband rolls!
It’s not something I usually make at home but the last few months I’ve been making Greek Salads a ton. I almost always have the ingredients on hand and it’s so easy to throw together. Greek salad also happens to be one of the few salads my 11-year old loves. Two of his favorite foods are red onions and feta cheese so this salad was made for him. He chows down whenever I make it with dinner and it’s one of his favorite school lunches as well.
When I made this version with roasted chickpeas a few weeks back, my kiddo loved everything expect the roasted chickpeas. Go figure. “Not his thing”, he told me. He’d rather just do the veggie version or have grilled chicken or shrimp on his. No skin off my back because I LOVE the roasted chickpeas and think they make an awesome vegetarian protein alternative. More for me!
I know avocado isn’t a typical part of a Greek Salad but in my world, avocado is a welcome addition on any salad. Feel free to add it or leave it off but I like the fat and creaminess it adds to the salad. I do think the chickpeas really benefit from having their skins removed so don’t skip that step. I also think the chickpeas are best served warm so don’t make them ahead.
Hope you all had a wonderful weekend. We had gorgeous spring weather here in the mountains but it’s supposed to snow later this week so I’m not getting too attached to the warmer weather just yet. Not quite ready to swap my Uggs for flip-flops!
As always, thanks for reading and have a wonderful, wonderful week! xo, kelleyPrint
A vegetarian Greek salad with roasted chickpeas and a delicious vinaigrette.
for the garbanzo beans:
- 1– 15oz can garbanzo beans
- 1 tablespoon olive oil
- 1 teaspoon Greek seasoning
for the vinaigrette:
- 1/2 cup red wine vinegar
- 1 1/2 tablespoons minced shallots
- 1 clove garlic, minced
- 1 teaspoon Greek seasoning
- 3/4 cup olive oil oil
for the salad:
- 2 heads romaine lettuce, washed and chopped
- 1/2 pint cherry tomatoes, halved
- 1 bell pepper, thinly sliced
- 1/2 English cucumber, cut into half moons
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- handful of olives
- 1 avocado, optional
- spicy banana peppers, optional
- Preheat oven to 400F degrees.
- Rinse chickpeas and remove the filmy skin off of each one. I know this is a tedious job but it makes the roasted chickpeas SO much better! Dry the chickpeas and place on a large rimmed baking sheet.
- Drizzle the chickpeas with olive oil and sprinkle with Greek Seasoning. Toss to combine. Roast in preheated oven for 20-30 minutes.
- While the chickpeas roast, prepare the vinaigrette and salad. To make the dressing, combine all the ingredients except the olive oil. Mix to combine and then slowly whisk in olive oil.
- To make the salad, divide the lettuce between 6 bowls. Top salad with cherry tomatoes, bell pepper, cucumber, feta cheese, red onion, olives, banana peppers and avocado if using. When chickpeas are done, sprinkle them (still warm) over the salad. Drizzle with desired amount of vinaigrette.
- The chickpeas are best eaten when still warm.
- You likely won’t need all of the dressing. Save leftovers for another use!
Photos by Kellie Hatcher/ recipe by Mountain Mama Cooks