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To create the perfect crispy chickpeas for your Greek salad, begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting chickpeas, allowing them to become golden and crunchy without burning. While the oven heats, prepare your baking sheets by lining them with parchment paper. This not only prevents the chickpeas from sticking but also makes cleanup a breeze.

Crispy Chickpea Greek Salad

Discover the vibrant and nutritious Crispy Chickpea Greek Salad that adds a modern twist to a classic favorite. Packed with fresh vegetables, roasted chickpeas, and creamy feta, this salad delivers a satisfying crunch alongside a medley of flavors. It's not only perfect for a light lunch or a side dish but also a hit at gatherings. Bursting with protein, fiber, and essential vitamins, this healthy option makes it easy to enjoy wholesome ingredients without sacrificing taste.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

4 cups mixed greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

½ red onion, thinly sliced

¼ cup Kalamata olives, pitted and halved

½ cup feta cheese, crumbled

Juice of 1 lemon

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

    Roast the Chickpeas: Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they're golden brown and crispy. Remove them from the oven and let them cool.

      Prep the Vegetables: While the chickpeas are roasting, prepare the salad ingredients. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.

        Make the Dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, and a pinch of salt and pepper. Gradually whisk in 3 tablespoons of olive oil until well combined.

          Assemble the Salad: Once the chickpeas are done and slightly cooled, add them to the salad mixture. Drizzle the dressing over the top and toss gently to combine all the ingredients.

            Serve: Finally, sprinkle the crumbled feta cheese over the salad and garnish with fresh parsley. Serve immediately or let it chill for about 10 minutes for enhanced flavor.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings