Roasted Chickpea Salad

There’s just something so inherently satisfying about this roasted chickpea salad. Roasting canned chickpeas before adding them to the salad results in a much more flavorful dish. The homemade vinaigrette (olive oil, fresh lemon and some simple seasonings) comes together quickly and is added to a mix of kale, cucumber, cherry tomatoes and avocado. It’s simply delicious (and very nutritious!) This salad also travels well, making it an ideal on-the-go lunch.

Ingredients for Roasted Chickpea Salad

• Garbanzo beans: You’ll be roasting these chickpeas with salt so it’s best to use a can of no-salt-added beans so you don’t overdo it on the sodium.
• Olive oil: Be careful not to use too much oil or the chickpeas will steam instead of crisp.
• Seasoning: A simple blend of salt, pepper and garlic powder is enough to season these chickpeas (the chickpea flavor is best in its basic form).
• Olive oil: It’s worth breaking out the good stuff for the dressing—check out our guide to the best olive oils.
• Lemon juice and grated lemon zest: Fresh lemon juice and zest add a crucial brightness to the flavors in this dressing.
• Seasoning: Dried oregano, salt and pepper are all you need to properly season the dressing since the lemon adds such a bold flavor.
• Kale: Kale will benefit from some gentle kneading to soften it; use your hands to “massage” the leaves a bit until they’re tender.
• Cucumber: If possible, use an English cucumber—they have a thin skin that’s easy to digest (and therefore great for salads).
• Cherry tomatoes: Cherry tomatoes have a sweet and nuanced flavor that other types of tomatoes don’t.
• Crumbled feta cheese: Blocks of feta are higher quality than pre-crumbled feta since they don’t contain anti-clumping additives.
• Parsley: The slight peppery flavor of fresh parsley pairs well with the other flavors of this salad.
• Avocado: Learn how to select a ripe avocado.

Directions

Step 1: Bake the chickpeas

Kayla Blydenburgh for Taste of Home

Preheat the oven to 400°F. Line a 15x10x1-inch baking sheet with foil. Place the chickpeas, olive oil, salt and garlic powder on a baking sheet and toss to coat. Spread the chickpeas in a single layer over the foil and remove any loose skins. Bake them until crunchy, 40 to 45 minutes, stirring every 15 minutes. Ensure they cool completely.

Step 2: Prep the salad

Kayla Blydenburgh for Taste of Home

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt and pepper. Fold in the kale; massage the dressing into the kale using your fingers. Stir in the cucumber, tomatoes, feta and parsley. Gently toss in the roasted chickpeas and avocado just before serving.

Kayla Blydenburgh for Taste of Home

Roasted Chickpea Salad Variations

• Incorporate more veggies: We also like adding bell pepper and broccoli to this salad to increase the amount of veggies.
• Pair it with a hummus dressing: Make homemade hummus to serve on the side so you can dip bites of salad in it.
• Add meat: If you want to add meat to roasted chickpea salad, we recommend sliced chicken or gyro beef.

How to Store Roasted Chickpea Salad

If you know you’ll have leftover salad, we recommend storing the dressing separate from the other ingredients. We don’t want the salad to get soggy. Use airtight containers and put them in the fridge.

How long does roasted chickpea salad last?

When stored separately, the ingredients for roasted chickpea salad will last for up to five days.

Roasted Chickpea Salad Tips

Kayla Blydenburgh for Taste of Home

How do I make sure my chickpeas are crispy?

Pre-heat the baking sheet in the oven and pat the chickpeas completely dry with paper towels. Additionally, be careful not to use too much olive oil. This could also make the chickpeas soggy rather than crispy.

What are some other seasonings I can use in this salad?

We also like adding cayenne pepper or crushed red pepper flakes to ramp up the heat. And for a different (and equally delicious) flavor profile altogether, use curry powder in place of the dried oregano.

What pairs well with roasted chickpea salad?

This roasted chickpea salad is hearty enough to serve on its own, but you can also pair it with rice pilaf and grilled chicken. Try making some beef skewers if you’re feeding a crowd.