Roasted Chickpea Salad: A Protein-Packed Veggie Delight
Ever wondered how to jazz up your salad game? Look no further than this Roasted Chickpea Salad!
It’s a flavor explosion that’ll make your taste buds dance.
Trust me, I’ve been on a mission to perfect this recipe, and I think I’ve cracked it.
Let’s dive in!
KEY INFO:
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Difficulty level: Moderate
Dietary tags: Vegetarian, Gluten-free, Easily adaptable to vegan
EQUIPMENT NEEDED:
• Baking sheet
• Large mixing bowl
• Colander
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Whisk
Pro tip: No baking sheet? A cast-iron skillet works in a pinch!
INGREDIENTS:
For the Roasted Chickpeas:
• 1 can (15.5 oz / 440g) chickpeas, drained and rinsed
• 2 tbsp (30ml) olive oil
• 1 tsp (5g) cumin
• 1 tsp (5g) smoked paprika
• ½ tsp (2.5g) chili powder
• ½ tsp (2.5g) salt
For the Salad:
• 3 cups (90g) mixed greens (I love a combo of arugula and baby spinach)
• 1 ½ cups (225g) cherry tomatoes, halved
• 1 bell pepper, diced (about 1 cup / 150g)
• 1 cup (150g) corn kernels (fresh, canned, or frozen)
• ½ cup (75g) diced red onion
• ½ cup (75g) crumbled feta cheese (swap for vegan cheese if needed)
For the Dressing:
• ½ cup (120ml) Greek yogurt (or vegan alternative)
• 1 scallion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• Juice of ½ lime (about 1 tbsp / 15ml)
• Water to thin, as needed
• Salt and pepper to taste
METHOD:
1. Preheat your oven to 400°F (200°C). Trust me, a hot oven is key for crispy chickpeas!
2. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel. The drier, the crispier!
3. In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, chili powder, and salt.
4. Spread the seasoned chickpeas on a baking sheet in a single layer. Pop them in the oven for 25-30 minutes, giving the pan a shake halfway through.
5. While the chickpeas are roasting, prep your veggies. Chop, dice, and slice to your heart’s content!
6. In a small bowl, whisk together all the dressing ingredients. Start with a thick consistency and thin with water as needed. Taste and adjust seasoning.
7. Once the chickpeas are golden brown and crispy, remove from the oven. Let them cool for 5 minutes – they’ll crisp up even more!
8. In a large bowl, combine your mixed greens, cherry tomatoes, bell pepper, corn, and red onion.
9. Add the roasted chickpeas to the salad mix. Drizzle with the dressing and toss gently to combine.
10. Top with crumbled feta cheese and serve immediately.
CRUCIAL TIPS:
• Pat those chickpeas dry! Moisture is the enemy of crispiness.
• Don’t overcrowd the baking sheet. Give those chickpeas room to crisp.
• Taste your dressing before adding it to the salad. Everyone’s palate is different!
Storage:
Keep the components separate if meal prepping. The salad will last 2-3 days in the fridge, but the chickpeas will lose their crunch. Revive them with a quick blast in a hot oven!
Scaling:
Easily double the recipe for a crowd. Just use two baking sheets for the chickpeas to maintain crispiness.
Common Mistakes:
• Soggy chickpeas: Make sure they’re dry before roasting!
• Bland dressing: Don’t be shy with the seasoning.
• Overdressing: Start light, you can always add more.
Variations:
• Honey-roasted chickpeas: Toss with a tablespoon of honey before roasting for a sweet twist.
• Mediterranean style: Add olives and swap the dressing for a simple lemon-olive oil vinaigrette.
• Autumn harvest: Incorporate roasted sweet potato cubes and pepitas for a seasonal touch.
There you have it, folks! A salad that’s anything but boring.
It’s crunchy, it’s creamy, it’s packed with protein and flavor.
Give it a whirl and let me know how it turns out.
Happy crunching!
