crispy chickpea salad

Name: crispy chickpea salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 can chickpeas; olive oil; sumac; paprika; salt; ½ red onion, diced; 10 oz cherry tomatoes, quartered; 2 cucumbers, halved and sliced; 6 oz feta; fresh parsley; olive oil; fresh lemon juice; salt + black pepper

crispy chickpea salad with cucumber, tomatoes, feta, and lemon dressing

prep: 10 min
cook: 30 min
total: 40 min
serves: 4

crispy chickpea salad with cucumber, cherry tomatoes, red onion, feta, and parsley

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intro

i’ve made this twelve times and have zero plans of stopping

ingredients

chickpeas

1 can chickpeas
olive oil
sumac
paprika
salt

salad

½ red onion, diced
10 oz cherry tomatoes, quartered
2 cucumbers, halved and sliced
6 oz feta
fresh parsley

dressing

olive oil
fresh lemon juice
salt + black pepper

let's make it

01
preheat oven to 400°F
02
toss chickpeas with olive oil, salt, sumac, and paprika. bake for 30 minutes, until crispy
03
add the crispy chickpeas, cherry tomatoes, cucumbers, red onion, and feta to a large bowl
04
dress with olive oil, fresh lemon juice, salt, and black pepper, then toss everything together
05
top with fresh parsley & enjoy

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notes

— dry the chickpeas really well before roasting — the less moisture, the crispier they'll get.
— if you're making this ahead for lunch, keep the chickpeas separate until you're ready to eat so they stay crispy.

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