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Mediterranean Crispy Chickpea Salad

Photo: Travis Rathbone

Prep time 20 mins
Cook time 6 mins
Yield

Serves: 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.