Go Back
–+ servings
roasted chickpea salad with tomatoes, avocado and feta on a white plate.
Print Recipe
5 from 3 votes

Roasted Chickpea Salad

This flavorful Roasted Chickpea Salad combines avocado, heirloom tomatoes, feta cheese and crisp cucumbers with roasted chickpeas and spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads, Side Dishes
Cuisine: Mediterranean
Servings: 4
Calories: 395kcal
Author: Debi Morgan | Quiche My Grits

Equipment

  • 1 large platter or plate

Ingredients

Roasted Chickpeas

  • 1 can (15.5 oz) garbanzo beans or chickpeas (drained, rinsed and dried)
  • 2 Tablespoons olive oil (extra virgin)
  • ½ Tablespoon seasoning mix (such as Greek, Tajin, Za'atar or BBQ)

Salad

  • 8 ounces arugula
  • 1 large red tomato (diced)
  • 2 small cucumbers (sliced)
  • 4 ounces feta cheese (crumbled)
  • 1 large avocado (sliced)
  • 2 limes (sliced)
  • 8 blackberries (to garnish)

Blackberry Feta Dressing

  • 4 ounces feta cheese
  • ½ large avocado
  • 8 blackberries (can sub any berry)
  • ⅛ cup white vinegar (can sub red wine vinegar)
  • ¼ cup olive oil (extra virgin)
  • 4 large fresh basil leaves

Instructions

Roasted Chickpeas

  • Preheat oven to 400 degrees. Rinse and drain chickpeas. Dry well with paper towels until all moisture is gone.
  • Spread chickpeas on a sheet pan or baking sheet. Drizzle with a generous amount of extra virgin olive oil and work into chickpeas with your hands.
  • Roast at 400 degrees for 15 to 20 minutes until chickpeas begin to turn crispy and brown.
  • Remove from oven and immediately sprinkle generously with seasoning of your choice. Cool chickpeas before adding to salad.

Salad

  • Arrange arugula down the middle of a serving platter or large plate.
  • Add diced tomatoes on one side along with chunks of crumbled feta cheese at the bottom.
  • Arrange sliced avocado and fresh cucumbers on the other side with a few blackberries as garnish.
  • Sprinkle roasted chickpeas on top of arugula and garnish with a few lime slices.
  • Drizzle extra virgin olive oil over salad. Sprinkle avocado and cheese with a dash of seasoning. Serve salad with Blackberry Feta Dressing.

Blackberry Feta Dressing

  • Place feta, blackberries, avocado, olive oil and vinegar in a food processor or blender. Puree until smooth.
  • Add fresh basil leaves and continue to pulse until smooth and creamy.
  • Dressing will be thick. If you prefer it thinner, add a little milk or water and pulse until desired consistency.

Notes

  • Salad serves 4 as a side dish and 2 people as a main course.
  • Dry the garbanzo beans thoroughly with paper towels before roasting to ensure they stay crunchy. 
  • Skip the drying process completely by using an air fryer set on 390 degrees for 15 minutes. Shake a few times during cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Wrap garbanzo beans separately from vegetables so they won't get soggy. Crisp up in an air fryer or toaster oven.
  • See post for variations and detailed notes. 

Nutrition

Calories: 395kcal | Carbohydrates: 19g | Protein: 12g | Fat: 44g | Saturated Fat: 12g | Sodium: 698mg | Potassium: 874mg | Fiber: 8g | Sugar: 5g | Vitamin C: 36mg | Calcium: 410mg | Iron: 2mg