Roasted Chickpea Salad with Balsamic Dressing
A Bright Flavorful Healthy Salad Loaded with Protein. Serve for a simple side dish or light meal.
So fresh and so good!
Roasted chickpeas add a nutty, crunch to this Mediterranean-inspired salad made with crisp cucumber slices and juicy tomatoes served on top of a bed of colorful spring greens.
The bright-flavorful dish is perfect as a meal all on its own for lunch or dinner, or serve it as an uplifting tasty side dish to serve alongside chicken, fish, or shrimp. And, who doesn’t need an uplifting meal at this time of year?
The hearty benefit
Among the hearty benefits of this salad is fiber and protein-rich chickpeas that are inexpensive and incredibly versatile for many dishes (more chickpea recipes will be coming to GfreeDeliciously soon, I promise). You can even eat chickpeas from the can, though I’m hoping you’ll consider taking things a step further to enhance the flavor by roasting them, then using them to make this Roasted Chickpea Salad!
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For the dressing
I’ve whipped up an easy-to-make Balsamic vinaigrette. To make it, combine the dressing ingredients: olive oil, balsamic vinegar, honey, salt and pepper, onion powder, oregano, and minced garlic in a small bowl or large measuring cup and whisk together. You could also add the dressing ingredients into a small jar with a lid and shake to combine. If time allows, let the dressing sit for 30 minutes so that the flavors of the spices combine.
When you're ready to serve
Divide the spring greens between two salad plates. Top with roasted chickpeas, sliced cucumbers, tomatoes, and the optional onion and cheese if you desire. Drizzle with the homemade balsamic vinaigrette dressing, toss lightly before serving. Enjoy immediately!
I hope this Mediterranean-inspired Roasted Chickpea Salad with Balsamic Dressing brightens your week and adds a little variety to your healthy meal routine this Spring. If you try it, I’d love to hear what you think! Let me know in the comments section below. Your feedback means a bunch! ♥
XXO
Kymberley
Roasted Chickpea Salad with Balsamic Dressing
EQUIPMENT
- bowls
- Rimmed Baking Sheet
- whisk
- Foil
INGREDIENTS
For the Chickpeas
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 ½ tablespoon Roasted Garlic Grapeseed Oil
- 1 tablespoon Tuscany Bread Dipper Herb Blend
- dash Salt and Pepper
For the Salad
- 2 big handfuls fresh spring greens
- ½ cup cucumber sliced
- ½ cup grape tomatoes sliced in half
- ⅓ cup Red Onion thinly sliced, optional*
- 2 tablespoons Feta Cheese crumbled, optional*
For the Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 ½ teaspoon honey
- 1 pinch salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon Garlic minced
INSTRUCTIONS
- Preheat oven to 350ºF.
- Combine chickpeas, oil, and the herb blend in a bowl; toss to combine. Place in an even layer on a foil-covered rimmed baking sheet and sprinkle with salt and pepper. Roast for 15-20 minutes, or until the chickpeas are brown and crisp but not burnt, stirring at least once to assure even roasting. Set aside and allow to cool.
- While the chickpeas are roasting, prepare the balsamic vinaigrette dressing. Combine the oil, vinegar, honey, and spices in a small bowl, whisk to combine. [1]
- To make the salad, place spring greens on two salad plates. Top with roasted chickpeas, sliced cucumbers, tomatoes, and the optional onion and cheese if you desire. Drizzle with the homemade balsamic vinaigrette dressing, toss lightly before serving. Enjoy immediately!
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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