Let me tell you, I love a Greek salad. Something about that combination of vegetables and the perfect Greek vinaigrette just gets me. You can add any protein to a Greek salad, but I think it’s the perfect salad to keep meatless and enjoy with these crispy chickpeas. Pop the chickpeas in the oven while you assemble the rest of the salad, and your delicious salad is ready in minutes. I love this salad as an easy dinner, but it’s delicious as a meal prep option if you’re looking to switch up your lunch routine. Crispy chickpea Greek salad is your new favorite, and it’s perfect for this busy time of year.
Anytime I’ve ever had a Greek salad there has been lettuce in it, which is why I was very surprised to read here that a traditional Greek salad doesn’t contain lettuce! So I guess this isn’t a traditional Greek salad, but I promise that it’s super delicous. It also doesn’t have feta cheese in it to keep it vegan, but you could certainly crumble some on if you would like. Cheese is always welcome.
Cucumbers and tomatoes are still having their hay-day right now at the tail end of summer, making crispy chickpea Greek salad the perfect easy salad to add to your meal plan. I am someone who meal plans for dinner, and then makes sure we have the right things to whip up breakfast and lunch. But when I plan ahead to make sure I have that extra pint of cherry tomatoes, or can of chickpeas, I can turn my normal lunch salad into something a little more exciting.
Go ahead and enjoy this salad! It’s perfect anytime.
- 1 can chickpeas
- 2 tbsp. olive oil
- 2 tsp. dried oregano
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 head romaine lettuce
- 1 pint cherry tomatoes
- 1 cucumber
- ½ red onion
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- ½ tsp. salt
- ½ tbsp. dried oregano
- ¼ tsp. freshly ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Preheat oven to 350 degrees Fahrenheit. Drain and rinse the chickpeas and pat so they are completely dry with a towel.
- Spread chickpeas on a rimmed baking sheet. Drizzle with olive oil, oregano, salt, black pepper, garlic powder, and onion powder (Note: you are using the quantities listed in the "salad" portion of the recipe). Bake for 20-30 minutes until crispy.
- Meanwhile, prepare the rest of the salad. Wash and chop the lettuce into bite-sized pieces, halve the tomatoes, peel and slice the cucumber, and finely chop the red onion. Place in a large bowl and toss to combine.
- Whisk together the dressing ingredients: olive oil, red wine vinegar, salt, oregano, black pepper, onion powder, and garlic powder.
- Pour dressing over salad and toss to combine.
- Top with crispy chickpeas and enjoy!
Like what you see? Pin it here!
[…] is plant-focused with the kale and chickpeas. Crispy chickpeas are one of my favorite toppings for salads because they’re so easy to make and I love the protein-packed crunch that they give anything […]