Meatless Mondays  |  Posted 12.04.14

Roasted Chickpea Salad

Roasted Chickpea Salad

An easy salad for a cold winter evening...roasted chick peas are full of protein and low in fat. They are perfect to munch on by themselves as a snack. If making as a snack, you can add a little garlic salt, seasoning salt, cumin or curry along with the olive oil, before roasting in the oven. Enjoy this salad as a side or as a meal!

Serves 4


  • 1/3 cup Greek yogurt
  • 3 Tbsp fresh lemon juice
  • 5 Tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 15-ounce can chickpeas, rinsed, drained, and dried very well
  • 1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
  • 3 garlic cloves, sliced
  • 1 tsp ground cumin
  • 3 cups baby arugula, washed and dried
  • 3 cups baby kale, washed and dried
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup finely crumbled feta cheese
  • 2 Tbsp pine nuts, toasted (can substitute toasted, chopped walnuts, pecans, or hazelnuts for a less expensive option)


  1. Preheat oven to 400 degrees. Drizzle drained and dried chick peas with a tablespoon or two of olive oil. Place in oven for 30-40 minutes until light brown and crispy. Meanwhile:
  2. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.
  3. In a large skillet over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a large serving bowl and let cool slightly, about 15 minutes.
  4. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts (or other nuts) to the bowl with the chickpeas. Pour over the yogurt dressing, season with salt and pepper, and drizzle with the remaining 1 tablespoon oil. Toss well and serve.

Recipe from The Splendid Table