Crispy Chickpea Greek Salad
This Crispy Chickpea Greek Salad might be the new standard for Greek salads in my home. All the amazing flavours of a traditional Greek salad with the added crunch of roasted chickpeas. Add some fresh seafood or roasted chicken, and you have yourself a meal worth making a few times!
Roasting the chickpea right.
The best way to get the most out of your roasted chickpeas is to use an air fryer. The compact size and body let them get hotter and crispy up the chickpeas way faster.
If you don’t have an air fryer, a real house oven will do just fine. Set your over to 400F, and roast your chickpeas until golden brown and crunchy, about 20-25 min.
The trick is to make sure you have enough oil so that each little pea is covered and the spices are evenly distributed.
If you’re looking for a great air fryer, here’s the one I have at home!
Key ingredients for this Crispy Chickpea Greek Salad.
A Greek salad wouldn’t be complete without these classic ingredients:
Cucumber – The backbone of any good Greek salad. The fresher and crispier, the better.
Red onion- Not everyone’s favourite raw, but it adds so much crunch and bite to the salad; it’s a must!
Olives– Such a divisive ingredient. Some people love them; some people hate them. But we can all agree that they are at home in a Greek salad. Adding a briny flavour that I love so much.
Feta- A good feta is a beautiful thing. Crumbly but firm, salty without being too salty.
Nailing the dressing.
This is another great mason jar recipe. All you need is a sharp knife and a large jar.
Start by making sure your garlic is as finely minced as possible. This is going to ensure the sharp and fresh flavours get evenly distributed throughout the dressing and salad.
If you want to use a blender, by all means, please do. Using a mason jar is just an easy way to emulsify a dressing without making a mess.
Other recipes to check out!
If you liked the sound of this Crispy Chickpea Greek Salad, here are a few other recipes!
Harvest Salad with Lemon Thyme Dressing
Ingredients:
For the crispy chickpeas
- 1 can Chickpeas
- 1 tsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Oregano
For the Dressing
- 1 large Lemon Zested and Juiced
- 1/2 cup Olive oil
- 1 tsp Oregano
- 1 tsp Salt
- 1 Garlic clove Minced
- 3 tbs Red wine Vinegar
- 1 tbs Honey
For the Salad
- 1 1/2 Cucumber Diced
- 2 cups Cherry tomatoes Halved
- 1/2 Red onion Chopped
- 1 cup Feta Crumbled
- 3/4 cup Kalmata Chopped
- 1 tsp Oregano
- 1 toasted Greek pita Chopped
Instructions:
- To a bowl add chickpeas, olive oil, kosher salt, black pepper, garlic powder, oregano. Mix well and place on a sheet tray. Bake for 30 minutes at 425F (218C) or until crispy and golden brown.
- Into a mason jar, add lemon juice, olive oil, oregano, kosher salt, minced garlic, red wine vinegar and honey. Seal and shake well until fully emulsified.
- Place a medium non-stick pan over medium high heat. Add in olive oil. Once heated, gently add in 1 chopped greek pita and fry until golden brown.
- Into a large salad bowl, add cucumber, cherry tomatoes, red onion, feta, kalamata olives, oregano, and toasted pita.
- Add the toasted chickpeas, salad dressing and mix well.
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