Description
A bright, crunchy salad combining roasted chickpeas with tangy feta and sweet dried cranberries, perfect for weeknight dinners and gatherings.
Ingredients
- 2 (15 oz) cans chickpeas, drained and dried
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste (for dressing)
- 6 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup toasted walnuts
Instructions
- Preheat the oven to 425°F.
- Dry the chickpeas thoroughly using a towel.
- Toss chickpeas with olive oil, smoked paprika, ground cumin, salt, and black pepper.
- Spread chickpeas on a parchment-lined baking sheet and roast for 20–25 minutes, shaking the pan halfway through.
- While chickpeas roast, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper for the dressing.
- In a large bowl, combine mixed greens, dried cranberries, crumbled feta, and toasted walnuts.
- Toss the salad with the dressing and top with warm roasted chickpeas just before serving.
Notes
For a dairy-free option, substitute feta with marinated firm tofu. For gluten-free, ensure spices and nuts are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean