The Best Summer Salad with Crispy Chickpeas

Ingredients

• 200 g cooked chickpeas (rinsed and dried very well)
• 1 tsp oregano
• 0.5 tsp garlic powder
• 0.5 tsp sweet paprika
• 0.5 tsp hot paprika
• black pepper (to taste)
• nutmeg (grated to taste)
• salt (to taste for the chickpeas)
• 1 tbsp extra virgin olive oil (for the chickpeas)
• 150 g mixed greens (lamb's lettuce, arugula, lettuce, etc.)
• 40 g sun-dried tomatoes (in oil or rehydrated)
• 50 g feta cheese (crumbled)
• 4 tbsp extra virgin olive oil (for the dressing)
• 0.5 lemon juice (the juice of half a lemon)
• 1 tsp mustard
• 1 tsp honey
• pepper (for the dressing)
• 0.5 tsp salt (for the dressing)

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Rinse the cooked chickpeas and dry them very well with a cloth or paper towel to ensure they become crispy.

3. 3

   In a bowl, mix the chickpeas with the spices (oregano, garlic powder, sweet paprika, hot paprika, pepper, nutmeg, and salt) and 1 tablespoon of extra virgin olive oil.

4. 4

   Spread the chickpeas on a baking sheet and bake at 200°C for approximately 45 minutes until golden and crispy.

5. 5

   While the chickpeas are baking, prepare the dressing by mixing the 4 tablespoons of oil, lemon juice, mustard, honey, pepper, and half a teaspoon of salt in a jar or small bowl. Emulsify well.

6. 6

   In a large salad bowl, place a base of mixed greens (lamb's lettuce, arugula, or lettuce).

7. 7

   Add the chopped sun-dried tomatoes and the crumbled feta cheese.

8. 8

   Incorporate the crispy chickpeas once they are ready and dress the salad with the prepared dressing just before serving.

Notes

To ensure the chickpeas turn out truly crispy, it is essential that they are completely dry before entering the oven. You can use sun-dried tomatoes in oil for a more intense flavor.

Nutrition per serving

• salad
• summer
• healthy
• chickpeas
• vegetarian
• oven
• side dish
• lunch