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In recent years, healthy salads have surged in popularity, becoming a staple in many households and restaurants around the globe. With a growing awareness of the importance of nutrition and well-being, people are increasingly seeking out meals that are not only satisfying but also packed with vitamins and minerals. Among the myriad of salad options available, the Crunchy Chickpea Greek Salad stands out as a particularly nutritious and flavorful choice. This delightful dish combines the earthiness of chickpeas with the freshness of vegetables, creating a vibrant salad that is both hearty and refreshing.

Crispy Chickpea Greek Salad

Discover a delicious way to enjoy healthy eating with this Crunchy Chickpea Greek Salad recipe! Perfectly roasted chickpeas add a satisfying crunch, while fresh cucumbers, tomatoes, and feta cheese provide vibrant flavors and essential nutrients. Packed with plant-based protein and healthy fats, this salad is versatile enough to serve as a side or main dish. Easy to prepare, it's perfect for summer barbecues or light lunches. Elevate your meals with this nutritious and tasty option!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 large cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (any color), chopped into bite-sized pieces

1/4 red onion, finely diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, roughly chopped

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

Optional: a pinch of dried oregano

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a mixing bowl, add the drained chickpeas along with the olive oil, smoked paprika, garlic powder, salt, and pepper. Toss everything thoroughly until the chickpeas are evenly coated with the seasoning.

    Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20-25 minutes, or until they turn golden and crisp. Remember to shake the pan halfway through to ensure even roasting.

      Chop the Vegetables: While the chickpeas are roasting, take this time to prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, chop the bell pepper into small pieces, and finely dice the red onion.

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

          Dress the Salad: In a separate small bowl, whisk together the red wine vinegar, fresh lemon juice, and a pinch of dried oregano (if using). Pour the dressing over the combined vegetables and toss gently to ensure everything is well coated.

            Combine and Serve: Once the chickpeas have cooled slightly after roasting, add them to the salad mixture. Gently incorporate them with the other ingredients. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

              Chill and Enjoy: For optimal flavor, allow the salad to rest for at least 10 minutes before serving. This salad can be enjoyed fresh, or it can be stored in the refrigerator for up to 2 days.

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

                  - Presentation Tips: For a beautiful display, serve the salad in a large, shallow bowl and sprinkle extra feta and parsley on top just before serving. Add a few whole olives for garnish and a lemon wedge on the side for an extra pop of color.