Method
- 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.
- Put the tomatoes, cucumber, onion, pepper and olives in a large bowl. Season with salt and toss gently.
- Whisk the extra-virgin olive oil, vinegar and oregano together and pour over the salad.
- 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