Crispy Chickpea & Herb Salad with Lemon Vinaigrette
Ingredients
- 2 cans (15 oz each)canned chickpeas (drained and rinsed)
- 2 cupscherry tomatoes
- 1 mediumcucumber
- ½ mediumred onion
- 1 cup, loosely packedfresh parsley
- ½ cup, loosely packedfresh mint
- ¾ cupfeta cheese (optional)
- 3 tablespoonsolive oil
- 1½ mediumlemon
- 1 clovegarlic
- ·salt
- ·black pepper
- ½ teaspoonpaprika (optional, for topping)
Prep
- 01
Halve 2 cups cherry tomatoes
- 02
Peel and dice 1 medium cucumber
- 03
Thinly slice 0.5 medium red onion
- 04
Roughly chop 1 cup fresh parsley and 0.5 cup fresh mint
- 05
Mince 1 clove garlic
- 06
Juice 1.5 medium lemons
Method
- 01
Pat the drained chickpeas dry with a paper towel. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of paprika in a skillet over medium-high heat. Cook for 5-7 minutes, stirring occasionally, until golden and slightly crispy. Transfer to a plate to cool.
- 02
While chickpeas cook, whisk together 2 tablespoons olive oil, the juice of 1 1/2 lemons, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- 03
In a large bowl, combine the cooled crispy chickpeas, tomatoes, cucumber, red onion, parsley, and mint. Pour the lemon vinaigrette over and toss gently.
- 04
Taste and adjust salt and lemon juice as needed. Top with feta if using, and serve immediately or chill until ready to eat.
Spice Tips
For a warm kick, toss in 1/4 teaspoon red pepper flakes with the chickpeas. Add extra paprika for depth, or sprinkle sumac over the finished salad for a bright, tangy note. A pinch of cumin pairs beautifully if you want earthiness.