Crispy Chickpea Chopped Salad
Deliciously crispy chickpea chopped salad featuring fresh veggies and a tangy shallot vinaigrette.
Equipment
- oven
- Baking Sheet
- large bowl
- whisk
Ingredients
Main Ingredients
- 1 15 ounce can Chickpeas drained and rinsed
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Dried oregano
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly cracked black pepper
- 8 cups Butter lettuce chopped
- 1 cup Grape tomatoes chopped
- ⅔ cup Cucumber chopped
- ½ cup Castelvetrano olives pitted and torn
- ½ cup Goat cheese crumbled
Shallot Vinaigrette
- 1 small Shallot diced
- ¼ cup Red wine vinegar
- 1½ tablespoons Honey
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Extra virgin olive oil
Instructions
Preparation
- Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them. Remove any loose skins if necessary.
- Place the chickpeas on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle with paprika, garlic powder, oregano, salt, and pepper. Shake the pan to distribute the seasoning.
- Roast the chickpeas for 15 minutes, then toss and roast for an additional 10 to 15 minutes.
Salad Assembly
- Chop the lettuce and place it in a large bowl. Top with chopped tomatoes, cucumbers, olives, and goat cheese.
- Drizzle the dressing over the salad, toss, and then add the roasted chickpeas on top before serving.
Shallot Vinaigrette
- In a bowl or jar, whisk together shallot, vinegar, honey, salt and pepper. Stream in olive oil until emulsified.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 50IUVitamin C: 30mgCalcium: 10mgIron: 15mg
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