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crispy chickpea salad

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

  1. 01

    preheat oven to 400°F

  2. 02

    toss chickpeas with olive oil, salt, sumac, and paprika. bake for 30 minutes, until crispy

  3. 03

    add the crispy chickpeas, cherry tomatoes, cucumbers, red onion, and feta to a large bowl

  4. 04

    dress with olive oil, fresh lemon juice, salt, and black pepper, then toss everything together

  5. 05

    top with fresh parsley & enjoy

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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