Greek Salad with Crispy Chickpeas

The classic — tomatoes, cucumber, olives, feta, oregano — turned into a full meal with crunchy spiced chickpeas.

Vegetarian Gluten-free (58 ratings)
Prep15 min
Cook20 min
Total35 min
Serves2
DifficultyEasy
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The classic — tomatoes, cucumber, olives, feta, oregano — turned into a full meal with crunchy spiced chickpeas.

Method

  1. Heat the oven to 200°C (180°C fan). Toss the chickpeas with 1 tbsp oil, paprika, cumin and salt on a tray and roast for 20 minutes, shaking halfway, until crisp.
  2. Put the tomatoes, cucumber, onion, pepper and olives in a large bowl. Season with salt and toss gently.
  3. Whisk the extra-virgin olive oil, vinegar and oregano together and pour over the salad.
  4. Top with feta, the warm crispy chickpeas and more oregano. Serve with pitta.

💡 VeggieTip notes

  • Ripe tomatoes matter more than anything else here. Buy the best you can find.
  • Vegan: use plant-based feta or a handful of toasted almonds.
  • The chickpeas stay crunchy for a day in an open container — great for snacking.

Nutrition (per serving, approx.)

560kcal
20g protein
38g carbs
38g fat
12g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: greek salad feta summer chickpea