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In recent years, there has been a notable shift towards healthier eating habits, with salads taking center stage in this culinary movement. Salads are no longer just a side dish; they are celebrated as wholesome meals packed with nutrients, flavor, and a variety of textures. Among the myriad of salad options available, the Crunchy Chickpea Greek Salad stands out as a vibrant and satisfying choice that appeals to both salad enthusiasts and newcomers alike. This recipe not only brings together the traditional flavors of Greek cuisine but also incorporates the hearty crunch of roasted chickpeas, making it a delightful option for anyone looking to enjoy a nutritious meal.

Crispy Chickpea Greek Salad

Discover the vibrant Crunchy Chickpea Greek Salad, a delightful blend of roasted chickpeas, fresh vegetables, Kalamata olives, and feta cheese. Packed with protein, healthy fats, and essential nutrients, this salad is perfect for any meal—lunch, dinner, or gatherings. Its zesty dressing ties everything together, enhancing the flavors and textures. Easy to make and visually appealing, this salad celebrates health and taste in every bite, making it a must-try for salad lovers!
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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

1 cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (any color), chopped

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons red wine vinegar

1 tablespoon lemon juice

Optional: a pinch of dried oregano

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, combine the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat.

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

      Chop the Vegetables: While the chickpeas are roasting, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, chop the bell pepper, and finely chop the red onion.

        Mix the Salad: In a large bowl, combine the cucumber, cherry tomatoes, bell pepper, red onion, Kalamata olives, feta cheese, and chopped parsley.

          Dress the Salad: In a small bowl, whisk together the red wine vinegar, lemon juice, and a pinch of oregano (if using). Pour the dressing over the vegetable mixture and toss gently to combine.

            Combine and Serve: Once the chickpeas have cooled slightly, add them to the salad and gently mix everything together. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired.

              Chill and Enjoy: For the best flavor, let the salad sit for at least 10 minutes before serving. Enjoy your crispy chickpea Greek salad fresh or refrigerated for up to 2 days.

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