Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon

1 Jun

 

Roasted chickpeas with salty feta and herbs so bright they taste like sunshine.

Now that’s a salad, folks. Or an appetizer. Or a side. Or whatever you want to call it.

You can make a healthy and delicious meal for yourself and/or company just by making a bunch of little salads (and having some crusty bread on the side). You can mix and match with different types of grains and proteins, herbs and veggies to give you a natural energy boost of protein, vitamins, healthy oils, and good-for-you-herbs.

My favorite way to dress a salad is simply, with lots of cracked pepper, some lemon and olive oil, and coarse salt.

Check out these recipes that I made last year for Shaved Zucchini Salad with Parmesan and Pine Nuts and Tomato, Cucumber, and Haricot Vert Salad with Feta.

Back to chickpeas, I really like them warm from the oven as they develop a slight crunch but still have that creamy center. And I picked the mint and basil from my mom’s (small yet pleasant) herb garden.

In the words of Bon Appetit, this salad is fast, easy, fresh.

Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon

adapted from Kayln’s Kitchen, originally from The Bon Appetit Cookbook: Fast, Easy, Fresh
4-5 servings (this recipe can easily be halved or doubled or tripled, etc.)

2 cans of chickpeas (15 oz each), rinsed and drained until any foam is gone

2 tablespoons olive oil

2 fresh minced garlic cloves

1/8 teaspoon red pepper flakes

salt and pepper, to taste

3/4 – 1 cup feta cheese, crumbled

1/2 to 3/4 cup chopped herbs (I used a combo of mint and basil)

lemon wedges

Heat oven to 375 degrees F. Mix together oil, garlic, pepper flakes, and salt and pepper. Pour into and over the chickpeas, stirring so that everything is coated. Place into a baking pan and bake for 15-18 minutes, until the chickpeas are hot and just beginning to crisp on top. Remove from the oven and let cool for 5 minutes.

While the chickpeas bake, chop your herbs and have your feta ready. When the chickpeas are ready, stir everything together in a bowl and squeeze some lemon on top, adding more salt and pepper if needed.

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5 Responses to “Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon”

  1. KalynsKitchen June 1, 2011 at 12:55 pm #

    Glad you enjoyed the recipe!

  2. Cookie and Kate December 13, 2011 at 8:45 pm #

    I totally to eat this dish for dinner!

  3. Marci August 11, 2012 at 6:40 pm #

    Making this now! Super yummy!

Trackbacks/Pingbacks

  1. Espinacas con Garbanzos [Spinach and Chickpeas] « Figsinmybelly - June 16, 2011

    […] Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon […]

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