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Greek Salad with Roasted Chickpeas

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  • Author: Kelley
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

A vegetarian Greek salad with roasted chickpeas and a delicious vinaigrette.

Ingredients

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

Instructions

  1. Preheat oven to 400F degrees.
  2. 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.
  3. Drizzle the chickpeas with olive oil and sprinkle with Greek Seasoning. Toss to combine. Roast in preheated oven for 20-30 minutes.
  4. 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.
  5. 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.

Notes

  • The chickpeas are best eaten when still warm.
  • You likely won’t need all of the dressing. Save leftovers for another use!