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Crispy Chickpea Greek Salad

Crispy chickpea Greek salad with feta, tomatoes, cucumbers, olives, and spinach.
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This vibrant salad features crispy roasted chickpeas for a satisfying crunch, paired with fresh vegetables, briny olives, and creamy feta. It's a complete, protein-packed meal that is both simple to prepare and full of Mediterranean flavors. Perfect for a quick lunch or a light, refreshing dinner.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained, rinsed, and thoroughly patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 oz fresh baby spinach or romaine lettuce, chopped
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 large bell pepper (any color), diced
  • 1/2 cup Kalamata olives, pitted
  • 4 oz block feta cheese, crumbled (about 1 cup)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss the dried chickpeas with 1 tablespoon olive oil, garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer and roast for 20-25 minutes, shaking pan halfway, until golden and crisp. Let cool slightly.
  2. While chickpeas roast, prepare the vegetables. Dice the cucumber and bell pepper, halve the tomatoes, and thinly slice the red onion. Place in a large serving bowl with the spinach and olives.
  3. Make the dressing. In a small bowl or jar, combine the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk or shake vigorously until emulsified.
  4. Assemble the salad. Add the slightly cooled crispy chickpeas and crumbled feta to the bowl of vegetables. Drizzle with about three-quarters of the dressing and toss gently to combine. Add remaining dressing if desired and serve immediately.

Notes

For best texture, add the crispy chickpeas and dressing just before serving to maintain crunch and prevent wilting. Ensure chickpeas are thoroughly dried before roasting for maximum crispiness. Leftovers can be stored with components separate for up to 1 day.

Nutrition

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