Description
A vibrant, crunchy, and zesty Roasted Chickpea Salad that’s perfect as a light lunch or hearty side. Packed with fresh herbs, juicy veggies, and a tangy lemon dressing, it’s both nourishing and incredibly satisfying.
Ingredients
- Chickpeas: 1 can (15 oz), drained and rinsed
- Olive Oil: 2 tablespoons
- Paprika: 1 teaspoon
- Garlic Powder: 1/2 teaspoon
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1 cup, diced
- Red Onion: 1/4 cup, finely chopped
- Fresh Parsley: 1/2 cup, chopped
- Fresh Mint: 1/4 cup, chopped
- Lemon Juice: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Maple Syrup: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss chickpeas with 1 tablespoon olive oil, paprika, and garlic powder.
- Spread chickpeas in a single layer on the baking sheet.
- Roast for 25 minutes, shaking halfway through until crispy and golden.
- Meanwhile, combine cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl.
- Whisk together lemon juice, remaining olive oil, Dijon mustard, maple syrup, salt, and pepper.
- Add roasted chickpeas to the veggie bowl and pour the dressing over.
- Toss well to combine. Serve immediately or chill for 10 minutes before serving.
Notes
- Dry chickpeas well before roasting for maximum crunch.
- Store chickpeas separately if making ahead to maintain crispness.
- Add feta or avocado for a creamier version.
- Great served over grains or wrapped in a tortilla.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted chickpea salad, vegan salad, mediterranean salad, healthy lunch, crispy chickpeas