Mediterranean Crispy Chickpea Salad

Mediterranean Crispy Chickpea Salad Recipe

Photo: Travis Rathbone

Serves: 4


+ Add To Shopping List
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15.5-oz. can chickpeas, drained and rinsed
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh oregano
1/4 teaspoon pepper
3 cups chopped romaine, from 1 large heart
1/2 small English cucumber, chopped (about 1 cup)
1/4 small red onion, chopped (about 3 Tbsp.)
1/2 cup coarsely chopped pitted kalamata or green olives
1/2 cup crumbled feta, optional


Prep: 20 Minutes
Cook: 6 Minutes

1. In a medium bowl, whisk together 1 Tbsp. oil, cumin and 1/4 tsp. salt. Add chickpeas, stirring to coat. In a medium nonstick skillet, cook chickpea mixture over medium-high heat, stirring occasionally, until chickpeas are golden brown and slightly crisp, 4 to 5 minutes. Add garlic and cook, stirring, until golden and fragrant, 30 seconds. Transfer to a plate.

2. In a large bowl, whisk together vinegar, remaining 2 Tbsp. oil, oregano and 1/4 tsp. each salt and pepper. Add romaine, cucumber, onion, chickpeas, olives and feta, if desired. Toss until well coated and serve.

Created date

February 2015

Nutritional Information

Calories 224
Fat 14 g
Satfat 2 g
Protein 6 g
Carbohydrate 19 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 591 mg
Calcium 70 mg