Roasted Chickpea Salad

Total Time Prep: 20 mins. Cook: 40 mins + cooling
Yield 4 servings
Test Kitchen Approved
Learn how to make roasted chickpea salad. It makes for a tasty, hearty and nutritious lunch or dinner.

Ingredients

  • 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • DRESSING:
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 4 cups chopped fresh kale
  • 1/2 cup chopped cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh parsley
  • 1 medium ripe avocado, peeled and cubed

Directions

  1. Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Place chickpeas, olive oil, salt and garlic powder on the baking sheet; toss to coat. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until crunchy, 40-45 minutes, stirring every 15 minutes; cool completely.
  2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt and pepper. Fold in kale; massage dressing into kale using your fingers. Stir in cucumber, tomatoes, feta and parsley. Gently toss in roasted chickpeas and avocado just before serving.

Nutrition Facts

1-1/2 cups: 405 calories, 30g fat (5g saturated fat), 8mg cholesterol, 615mg sodium, 25g carbohydrate (2g sugars, 8g fiber), 10g protein.

Roasting canned chickpeas gives them a nutty, nuanced flavor that adds depth to this simple dish. It's loaded with vibrant veggies and tossed with a homemade vinaigrette. This salad also travels well, making it an ideal on-the-go lunch. —Taste of Home Test Kitchen
Recipe Creator

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