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Mediterranean-Inspired Salad with Roasted Chickpeas

  • Author: Misfits Market



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


  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!