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Chickpea Salad

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This light, colorful, and satisfying chickpea salad is packed with fresh vegetables and topped with crispy roasted chickpeas for a high-protein crouton effect. It’s the perfect healthy lunch or side dish, with a refreshing combination of herbs, citrus, and feta.

Ingredients

1 (400g) tin chickpeas, rinsed and drained

½ cucumber

1 beef tomato

½ red onion

10g fresh dill

10g fresh parsley

10g cilantro

½ green pepper

2 tbsp extra virgin olive oil

1 lemon, juiced

1 tsp oregano

1 tsp dried basil

Salt and pepper to taste

100g feta, cubed

Instructions

  1. Roasting the Chickpeas (optional): Pat the chickpeas dry with a clean cloth, then place them in a bowl. Add 1 tablespoon of olive oil, oregano, dried basil, salt, and pepper, and mix well. If using an air fryer, cook at 200°C (392°F) for 10-12 minutes until crispy. Alternatively, roast in the oven at 200°C (355°F) for 15-20 minutes until they become crispy.
  2. Prepare the Salad: While the chickpeas are roasting, finely dice the cucumber, green pepper, tomato, and red onion. Add them to a mixing bowl.
  3. Add Fresh Herbs: Dice the dill, parsley, and cilantro, and add them to the bowl with the vegetables.
  4. Season the Salad: Squeeze the juice of the lemon over the veggies, add the remaining tablespoon of olive oil, and season with salt and pepper to taste. Toss everything together until well combined.
  5. Finish the Salad: Once the chickpeas are crispy, crumble in the feta and top the salad with the chickpeas. Taste the salad, adjust the seasoning if needed, and serve immediately.

Notes

You can add a creamy tahini or yogurt dressing for extra richness.

Add extra protein with crispy tofu, grilled chicken, or any protein of your choice for a heartier meal.

For a vegan version, skip the feta or substitute with a vegan cheese alternative.

Store any leftover salad (without the crispy chickpeas) in an airtight container in the fridge for up to 2 days. Store chickpeas separately to maintain crispness.

The roasted chickpeas can be stored in an airtight container for up to 2 days and reheated in the oven for a few minutes to regain crispness.

Nutrition

Find it online: https://chocolatecoveredamy.com/chickpea-salad/