Roasted Chickpea Greek Salad
Quickly roast up a can of garbanzo beans for a toasty roasted chickpea Greek salad, tossed with a homemade vinaigrette.
Servings: 1 serving
Calories: 314kcal
Ingredients
For the roasted chickpeas
- 1 15.5 oz. can of garbanzo beans
- 1 tsp olive oil
- Salt & pepper
For the Greek vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic salt
For the Greek salad
- 1 cup romaine lettuce sliced into thin strips
- 1/4 cup cherry tomatoes halved
- 1/4 cup seedless cucumber quartered
- 2 Tbsp red onion diced small
- 1.5 oz. feta cheese diced small
Instructions
- Preheat the oven to 400 degrees.
- Drain the can of garbanzo beans into a colander. Rinse the beans in the colander, then transfer them to a clean towel.
- Pat dry the chickpeas. Some skins may fall off, that's okay! Peel those away, but don't peel all of the beans.
- Transfer the beans to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for 25 minutes.
- While the chickpeas are roasting, prepare the Greek vinaigrette. Place the olive oil, red wine vinegar, dried oregano, and garlic salt into a mason jar or reusable dressing bottle. Shake to combine.
- Add the romaine lettuce, cherry tomatoes, cucumber, red onion, and feta to a large salad bowl.
- Toss on 1/2 cup of the roasted chickpeas (usually about 1/2 of the chickpeas you roasted) and toss with a 1 to 2 teaspoons of the Greek vinaigrette.
Notes
For the leftover chickpeas: Store in an air-tight container in the fridge for up to 5 days. Reheat in the oven for about 10 minutes, or until the chickpeas start to sizzle again.
Calories account for around 1.5 teaspoons of Greek vinaigrette.