I love this simple, yet delicious Mediterranean Salad with Roasted Spiced Chickpeas recipe! It’s so fresh and full of flavor with a homemade vinaigrette. The chickpeas are pan-roasted with spices and are sort of the crouton to this salad. Let me show you how to make it.
How to prepare the Roasted Spiced Chickpeas
I’m using canned chickpeas because they are simple, just like this recipe. Be sure to thoroughly rinse and drain them. Ideally, it would be best to dry them on paper towels or the spices just won’t adhere.
Add a small amount of olive or vegetable oil to a hot non stick skillet along with the chickpeas. You don’t need more than necessary to coat your chickpeas. For the spices, we are using:
- Paprika (smoked, if you have it)
- Garlic Powder
- Salt, to taste
- Pepper, to taste
- Cayenne Pepper (if you like it spicy)
Pan roast until they are golden and crispy. I allow them to cool slightly prior to serving.
How to make my Mediterranean Salad with Roasted Spiced Chickpeas
While the chickpeas are cooling, chop your cucumbers, tomatoes and red onions. I also like to add chopped parsley. Don’t forget that sprig for garnish 🙂
I toss the veggies with a bit of salt and pepper, the parsley and a bit of lemon juice to keep the flavor light and bright.
How to make the dressing
The dressing is simple. Olive oil, vinegar, salt, pepper and a pinch of sugar. I love this little shaker from OXO (sold on Amazon). You can make and serve right from the container. It also stores well in the refrigerator.
Do not mix the roasted chickpeas in with your salad until you are ready to serve or they will just get soft. We want crispy roasted, spiced chickpeas, right?
One last pinch of salt and/or pepper, to taste and it’s ready to serve!
Did you make my Mediterranean Salad with Roasted Spiced Chickpeas? Leave a comment below and let me know what you thought.
Mediterranean Salad with Roasted Spiced Chickpeas
Ingredients
FOR THE ROASTED SPICED CHICKPEAS:
- 1/2 c Chickpeas (Garbanzo Beans) drained, rinsed and dried
- 1 tsp Oil
- 1/2 tsp Paprika
- 1/8 tsp Garlic Powder
- Salt & Pepper to taste
- pinch Cayenne Pepper optional for a bit of extra heat
FOR THE VEGGIES:
- 1 large Tomato vine ripened, Campari or similar, diced
- 1 medium Cucumbers diced
- 1/4 c Red Onion finely diced
- 1 tbsp Parsley chopped, plus a sprig for garnish
- pinch Salt & Pepper to taste
FOR THE DRESSING:
- 1/3 c Oil
- 2 tbsp White Wine Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- pinch Sugar
Instructions
- Drain, rinse and dry chickpeas. Place into a non stick skillet over medium high heat with 1 tsp of oil and your spices. Pan roast until crisp and golden. Remove to cool.
- Chop the tomato, cucumber, red onion and parsley. Toss to combine with salt and pepper.
- Mix together the dressing ingredients, shaking well to create an emulsification.
- Serve the veggies with the crispy chickpeas and a drizzle of dressing. I like to give a final seasoning with a pinch of salt and/or pepper, as necessary.
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