mediterranean crispy chickpea salad

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Healthy, easy, and packed with nutrition, crispy chickpeas in a Mediterranean salad.
Makes: 2 cups
Prep time: 5 mins
Cook time: 25 mins

Ingredients:

  • 1 can chickpeas (14 oz)

  • 1 tsp extra virgin olive oil

  • 1/8 tsp turmeric

  • 1/8 tsp cayenne

  • 1/4 tsp smoked paprika

  • 1/4 tsp cumin

  • 1/2 cup tomatoes - diced

  • 1/2 cup Persian cucumbers - diced

  • 1/4 cup feta

  • 1/4 cup kalamata olives

  • 1 tsp extra virgin olive oil

  • juice of 1/2 lime

  • pinch of salt

Instructions:

  1. Preheat oven to 400°

  2. Line the baking sheet with foil or parchment paper. Spray with non-stick spray if using foil.

  3. Drain and rinse chickpeas to remove brine. Combine chickpeas in a large bowl with 1 tsp olive oil, 1/8 tsp turmeric, 1/8 tsp cayenne, 1/4 tsp smoked paprika, and 1/4 tsp cumin. Bake at 400° for 25 minutes.

  4. While your chickpeas are roasting, chop tomatoes, Persian cucumbers, and kalamata olives into small bite-size pieces. Break feta into small chunks.

  5. Once chickpeas have cooled, add in and toss to combine. Drizzle with more olive oil and squeeze over the juice of one lime.

The most important thing to remember when making a salad is to have a respectable 'lettuce' to 'goodie' ratio. That means not overloading with lettuce and having to dig for the toppings at the bottom of the bowl. I avoid this completely by making salads without lettuce! In about 20 minutes, you can roast a can of chickpeas to toasty perfection, and everything else just needs a little chop-chop. I make this salad for breakfast, lunch, and dinner, so it's about time I share it with the world.