Crispy Chickpea Salad with Lemon Dressing
Fresh, crunchy crispy chickpea salad with oven-roasted chickpeas, crisp veggies, tangy sumac lemon dressing, and feta—an easy Mediterranean-inspired lunch or dinner.
Ingredients
For the Crispy Chickpeas
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Salad
- 3 cups mixed salad greens
- ½ cup cherry tomatoes halved
- 2 Persian cucumbers diced
- ¼ cup diced red onion
- ¼ cup crumbled feta cheese
For the Lemon Sumac Dressing
- 2 tablespoons good extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon sumac
- Pinch of salt and black pepper
Instructions
- Preheat the oven: Preheat oven to 400°F. Line a baking sheet with parchment paper if desired.
- Roast the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper if desired. Pat the chickpeas dry with a paper towel. Spread on the baking sheet and toss with olive oil, salt, and pepper. Roast for 15–20 minutes, shaking the pan halfway through, until crispy to your liking.
- Assemble the salad: While the chickpeas roast, add the mixed greens, tomatoes, cucumber, red onion, and feta to a large bowl.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, sumac, salt, and pepper.
- Finish and serve: Add the warm crispy chickpeas to the salad, drizzle with dressing, toss gently, and serve immediately.
Did You Make This Recipe?
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