Green Salad with Chickpeas
A bright, crunchy green salad topped with roasted garlic chickpeas and crumbled feta for a simple, satisfying meal.
Equipment
- Oven or toaster oven
- Colander
- roasting pan or baking sheet
- Salad Spinner
- Mixing Bowl
- Measuring Spoons
- Spatula or spoon
Ingredients
- 1 15 oz can garbanzo beans (chickpeas) rinsed and drained well
- 2 tsp olive oil
- 2 tsp garlic finely minced
- 3 cups lettuce washed
- 3 cups mixed greens washed
- 2 oz feta crumbled
- 3 Tbsp Mediterranean salad dressing or other lemony vinaigrette
- salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat the oven or toaster oven to 400°F (200°C).
- Rinse the canned chickpeas in a colander under cold water until the foam is gone, then drain thoroughly and blot dry with paper towels if needed.
- Toss the drained chickpeas with 2 teaspoons olive oil and 2 teaspoons finely minced garlic until evenly coated.
- Spread the chickpeas in a single layer on an oiled roasting pan or baking sheet and roast for about 20–25 minutes, until they begin to crisp; remove and let cool.
- While chickpeas roast, wash the lettuce and mixed greens in a salad spinner with cold water and spin until very dry.
- Place the greens in a mixing bowl and toss with 3 tablespoons Mediterranean salad dressing (or other lemony vinaigrette) to lightly coat.
- Divide the dressed greens among four bowls, top each with one-quarter of the roasted chickpeas and one-quarter of the crumbled feta, then season with salt and freshly ground black pepper to taste and serve immediately.
Notes
- Drain and dry chickpeas thoroughly for best crisping.
- Use a salad spinner to remove excess water from greens.
- Adjust dressing amount to suit preference.
- Roast chickpeas until just crisp; they will firm more as they cool.