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Mediterranean-Inspired Salad with Roasted Chickpeas

Crispy, refreshing, and flavorful, the next recipe in our Cabinet Castaways series completely transforms any canned chickpeas you may have tucked away in your pantry. Though these cooked legumes are great as-is—added to pastas, puréed into hummus, mashed onto toast—they take on new texture and flavor after a turn in the oven with lots of spices. (In fact, we often roast a full can for an easy afternoon snack that satisfies our cravings for something crunchy.) Roasted chickpeas are the perfect base for this Mediterranean-inspired salad, which is chock-full of so much produce from your Misfits Market box: cucumbers, tomatoes, onions. Packed with fresh herbs and veggies, there’s no better dish to kick off spring.

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Mediterranean-Inspired Salad with Roasted Chickpeas

  • Author: Misfits Market

Ingredients

Scale

Roasted Chickpeas:

  • 2 cups canned chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons za’atar or Mediterranean-style seasoning of choice
  • 2 teaspoons sea salt

 

Mediterranean Salad:

  • 1 cup red onion, diced
  • 1/2 cup parsley, chopped
  • 3 tablespoons mint, roughly chopped
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, diced
  • 2 lemons
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2/3 cup Kalamata olives, pitted and roughly chopped
  • Roasted chickpeas

Instructions

  1. Preheat oven to 400 degrees.
  2. Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
  3. Remove from the oven and season with more salt if necessary. Let cool.
  4. In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!