Mediterranean Roasted Chickpea Salad – Seasoned roasted chickpeas, crisp cucumbers, red onion and bell peppers matched with salty, creamy feta cheese and all dressed with an herby homemade Italian dressing. Ready in 10 minutes! Vegetarian, gluten-free and a great meal-prep recipe!
I just love a chickpea salad and this Mediterranean Roasted Chickpea Salad is my jam. Roasted, spiced chickpeas mixed with salty feta cheese, cucumbers, bell peppers, red onion and tomato drizzled with a homemade Italian vinaigrette dressing. Perfect for meal prepping (new obsession that makes life so much easier) . This could even be turned into it’s little sister as a mason jar salad to take with you to the start of baseball season and all of those practices and games your kids will embark upon during dinner time. I don’t know about you but during baseball season that is the only time I get to eat. You know during the practices and the games. You can just find me in the bleachers eating my little ol’ delicious and healthy Mediterranean Roasted Chickpea Salad. All of the mom’s drooling….End scene lol!
SO easy to pull together in like 10 minutes or maybe less if you are faster at chopping veggies than me. Only one pane required and this is made with ingredients that at I literally always have on hand. Hey you could even be adventurous and swap the chickpeas out for black beans or add in some corn or other veggies you have. Let your freak flag fly as I tell my kids. They never understand what I mean but someday I know it will all sink in. Ha ha!
Let me tell you how I made this incredible Mediterranean Roasted Chickpea Salad
Now, I am not a big fan of canned chickpeas unless they come in the form of hummus (high-five for one of the best dips/spreads ever invented) or roasted. So I of course roasted the chickpeas for this recipe.
How to make roasted chickpeas
Toss the chickpeas into a small mixing bowl with some olive oil and whatever spices you want. I have used taco seasoning and ranch seasoning for my kids and they LOVE these as a snack! For this recipe I stuck to my fave trio of spices, garlic powder, chili powder and cumin and sprinkled in some salt and pepper. Then just toss to combine the chickpeas with the spices and let them sit for a few minutes.
Heat up a cast iron skillet or pan to medium high heat, add in some olive oil and then just pour in the spiced chickpeas and let them cook, tossing them around in the pan a little so they get all nice and crispy on the outside. Remove and set aside. Great snack to have on hand.
To make the Mediterranean Roasted Chickpea Salad
Add the roasted chickpeas to a medium-large mixing bowl along with the chopped veggies. I used cucumber, red onion and bell peppers. Then add in the feta cheese. Yum! Mix that all together.
To make the dressing you just pour some olive oil, balsamic vinegar, freshly minced garlic, onion powder, oregano, dried basil, salt and pepper into a small bowl and whisk well to combine. Pour the dressing over the chickpeas and veggies and toss. Top with some freshly chopped parsley or whatever herbs you have on hand and that’s it! So simple right? But yet so good!
Storing this Mediterranean Roasted Chickpea Salad
Store in an airtight container or mason jars in the fridge for up to 5 days. It’s a great salad to take to work or on the go!
You make also want to try my Spinach Arugula Salad with Roasted Vegetables.
For the roasted chickpeas
- 15 once can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- salt and pepper
For the salad
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 of a red onion, diced
- 1/2 cup crumbled feta cheese
For the Italian dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 -2 tablespoons garlic , minced
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and pepper
Make the roasted chickpeas
- Add the chickpeas to a small bowl, add in 1 tablespoon of olive oil and spices, toss and sprinkle in some salt and pepper. Let that sit aside for a few minutes.
- Heat up a cast iron pan on the stovetop with 1 tablespoon of olive oil.
- Add the chickpeas to the pan and toss, cook for 3-5 minutes until the chickpeas are nice and crispy all over. Set aside.
Make the Dressing
- Add all ingredients to a small bowl and whisk well.
Make the salad
- Add the roasted chickpeas, all of the veggies and the feta cheese to a medium size mixing bowl or salad bowl and toss. Pour on the dressing and toss to coat. Serve, top with some fresh herbs and ENJOY!
To store this salad: Store in an airtight container or mason jars in the fridge for up to 5 days.
Nutrition Information:Yield: 5 Serving Size: 1 cup
Amount Per Serving: Calories: 200 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 10mg Sodium: 239mg Carbohydrates: 35g Fiber: 13.5g Sugar: 9.2g Protein: 16g