Description
A bright, textural salad with crunchy roasted chickpeas, creamy feta, and sweet-tart dried cranberries, perfect for a quick dinner or a special occasion.
Ingredients
Scale
- 1 (15-oz) can chickpeas, drained and dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 5 oz mixed greens
- 1 small cucumber, diced
- 1/4 cup thinly sliced red onion
- 1/3 cup dried cranberries
- 4 oz crumbled feta
- 3 tbsp olive oil (for vinaigrette)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Drain and thoroughly dry chickpeas; remove any loose skins.
- Toss chickpeas with olive oil, smoked paprika, kosher salt, and black pepper.
- Spread chickpeas on a parchment-lined baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crisp.
- While chickpeas are roasting, prepare the salad by combining mixed greens, cucumber, red onion, cranberries, and feta in a large bowl.
- Whisk together olive oil, lemon juice, Dijon, honey, and salt and pepper to make the vinaigrette.
- Toss the salad with the vinaigrette just before serving and top with warm roasted chickpeas.
Notes
For best texture, dress the salad right before serving. Store components separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg