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Mediterranean Salad with Roasted Spiced Chickpeas hero
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Mediterranean Salad with Roasted Spiced Chickpeas

Mediterranean Salad with Roasted Spiced Chickpeas
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings (as a side)
Author Aimee Stock

Equipment

  • Non Stick Skillet

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.