Roasted Chickpea Greek Salad With Lemon Recipe

I created a Roasted Chickpea Greek Salad with Lemon-Herb Dressing featuring crispy chickpeas and bright herbs in a Garbanzo Greek Salad that’s ideal for meal prep lunches or a light dinner.

I always make a salad that’s trying to be clever, and this Roasted Chickpea Greek Salad With Lemon does that. Crispy chickpeas give every bite a toothsome snap, and fresh lemon juice brightens it up in a way that makes you look twice.

I kept thinking about other takes like Chickpea Salad With Smashed Cucumbers and the Garbanzo Greek Salad my cousin swears by, and wanted something with more punch. It’s meal prep friendly so it survives the week, yet somehow still reads like a special lunch, the kind you actually look forward to eating.

Ingredients

• Chickpeas add protein and fiber, filling and slightly nutty, keep you full longer
• Feta brings tangy saltiness, adds calcium and protein, a creamy crumbly hit
• Lemon gives bright sour zip, vitamin C, wakes up every other flavor
• Extra virgin olive oil adds healthy fats, silky mouthfeel and mellow fruitiness
• Tomatoes add juicy sweetness and acidity, vitamin A and antioxidants, pop in each bite
• Cucumber cools and hydrates, low cal, crisp texture that balances rich ingredients
• Kalamata olives give briny savory depth, healthy monounsaturated fats, salty punch
• Parsley brightens flavors, it’s fresh herb notes, small vitamin boost and pretty green

Ingredient Quantities

• 1 can (15 oz) chickpeas drained and rinsed
• 1 tablespoon olive oil for roasting
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups chopped romaine or mixed greens
• 1 pint cherry tomatoes halved
• 1 medium English cucumber chopped
• 1/4 cup thinly sliced red onion
• 1/2 cup pitted Kalamata olives halved
• 4 ounces feta cheese crumbled
• 2 tablespoons chopped fresh parsley
• 3 tablespoons extra virgin olive oil for dressing
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 tablespoon red wine vinegar
• 1 small garlic clove
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard optional
• 1/2 teaspoon honey or sugar optional
• 1/4 teaspoon salt for dressing
• 1/8 teaspoon black pepper for dressing

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment or foil, this makes cleanup way easier. Drain and rinse 1 can (15 oz) chickpeas, then spread on a clean kitchen towel and pat very dry, rub off any loose skins if you can.

2. Toss the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated, spread in a single layer on the sheet.

3. Roast chickpeas for 25 to 30 minutes, shaking the pan or stirring every 8 to 10 minutes so they crisp evenly; if theyre not crisp enough at the end, bump the oven to broil for 1 to 2 minutes but watch them carefully so they dont burn.

4. While chickpeas roast, prepare the salad ingredients: chop 4 cups romaine or mixed greens, halve 1 pint cherry tomatoes, chop 1 medium English cucumber, thinly slice 1/4 cup red onion, halve 1/2 cup pitted Kalamata olives, crumble 4 ounces feta and chop 2 tablespoons fresh parsley.

5. Make the lemon-herb dressing in a jar or small bowl by combining 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 small garlic clove (minced), 1 teaspoon dried oregano, 1/4 teaspoon salt and 1/8 teaspoon black pepper; if you like a little tang or sweetness add 1/2 teaspoon Dijon mustard and/or 1/2 teaspoon honey or sugar. Shake or whisk until emulsified and taste, adjust salt or lemon as needed.

6. If you want extra flavor, let the dressing sit for 5 minutes so the garlic and oregano mellow, then give it one more stir.

7. Put the greens in a large bowl, add tomatoes, cucumber, red onion, olives and parsley, pour about half the dressing over everything and toss gently so things dont get soggy, reserve the rest of the dressing for serving or later.

8. Add crumbled feta and give a light toss, then scatter the roasted chickpeas on top so they stay crunchy. Taste and add more dressing, salt or pepper if needed.

9. Serve right away for the best texture, or for meal prep store components separately: keep roasted chickpeas in an airtight container at room temp and greens/dressing refrigerated; re-crisp chickpeas 5 to 7 minutes at 400°F before serving if they soften.

Equipment Needed

1. Baking sheet lined with parchment or foil (cleanup’s easier)
2. Clean kitchen towel or paper towels for drying chickpeas
3. Colander for draining and rinsing the chickpeas
4. Mixing bowls — one large for the salad and one smaller for tossing chickpeas
5. Measuring spoons and measuring cups
6. Small jar with lid or a small bowl plus a whisk for the dressing
7. Cutting board and a sharp chef’s knife
8. Spatula or wooden spoon and a pair of tongs for stirring and shaking the pan
9. Oven mitts and a timer (phone timer works fine)

FAQ

Roasted Chickpea Greek Salad With Lemon Recipe Substitutions and Variations

• Chickpeas: swap for canned cannellini or great northern beans 1:1 for a creamier bite, or roast cubed firm tofu (same seasoning, bake 20-25 minutes) if you want a higher-protein, lower-carb option.
• Feta cheese: use crumbled goat cheese for a tangier, softer finish, or use a salty ricotta salata or vegan feta at equal volume if you need dairy-free.
• Kalamata olives: replace with Castelvetrano or green olives for a milder, buttery flavor, or use 1 tablespoon capers for a punchy briny hit if you like sharpness.
• Fresh lemon juice: swap with fresh lime juice 1:1 for a brighter note, or use 1 1/2 tablespoons white wine vinegar or apple cider vinegar if you run out of citrus, then taste and maybe add a pinch of sugar.

Pro Tips

1) Dry the chickpeas really well before you oil them. Pat with a towel and let them sit out for 10 minutes if you can, rub off any loose skins. Wet chickpeas steam instead of crisping, so this step matters more than it seems.

2) Toss chickpeas with the oil and spices and wait 10 to 15 minutes so the flavors stick, then spread them in a single layer so they cook evenly. Stir or shake the pan every 8 to 10 minutes, and if they still feel soft at the end, broil for 1 to 2 minutes but watch them closely so they dont burn.

3) Soak the sliced red onion in cold water for 5 to 10 minutes to take the sharp edge off, especially if you or others dont love raw onion. Make the dressing ahead and let it sit a few minutes so the garlic and oregano mellow, then taste and tweak the lemon or salt.

4) Assemble at the last minute, adding chickpeas on top so they stay crunchy. For meal prep keep chickpeas at room temp in an airtight container and the greens and dressing in the fridge, then reheat the chickpeas at 400 F for 5 to 7 minutes to re-crisp before serving.