Description
A quick, healthy, and flavorful weeknight dinner featuring a vibrant chopped salad with tangy feta and olives, topped with crunchy, roasted chickpeas for added protein and texture.
Ingredients
Scale
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 medium red onion, finely diced
- 1 small green bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil (for chickpeas)
- 1 teaspoon dried oregano (for chickpeas)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano (for dressing)
- 1/2 cup feta cheese, crumbled
- Optional: 1/2 cup artichoke hearts, chopped
- Optional: 1/2 cup roasted red peppers, chopped
Instructions
- Drain and rinse the chickpeas in a colander. Pat them completely dry with paper towels to ensure crispiness.
- Preheat air fryer to 390°F (200°C) or oven to 400°F (200°C).
- In a bowl, toss dried chickpeas with 2 tablespoons olive oil, 1 teaspoon dried oregano, garlic powder, salt, and pepper until evenly coated.
- Roast chickpeas in air fryer for 10-12 minutes (shaking basket every 5 minutes) or in oven for 20-25 minutes (stirring halfway), until golden and crunchy. Let cool completely.
- While chickpeas roast, chop vegetables: halve tomatoes, dice cucumber and bell pepper, and finely dice red onion.
- In a small jar, combine 3 tablespoons olive oil, lemon juice, 1/2 teaspoon dried oregano, salt, and pepper. Shake vigorously to emulsify.
- In a large mixing bowl, combine tomatoes, cucumber, bell pepper, red onion, and olives. Pour dressing over and toss to coat.
- Add crumbled feta cheese and toss lightly.
- Serve salad topped generously with cooled crispy chickpeas immediately.
Notes
Ensure chickpeas are completely dry before roasting to achieve crispiness. For meal prep, store dressing, chickpeas, and veggies separately to maintain texture. Do not freeze this salad as vegetables will become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 9
- Protein: 12
Keywords: Greek salad, crispy chickpeas, healthy dinner, meal prep, vegetarian, gluten-free, quick recipes, chopped salad