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
Ingredients
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
- Preheat oven to 400 degrees.
- 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.
- Remove from the oven and season with more salt if necessary. Let cool.
- In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!