Ingredients
Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- Kosher salt and black pepper, to taste
Dressing
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
Salad
- 1 head iceberg lettuce
- 1 cup diced English cucumber
- 1 cup halved grape tomatoes
- 1/2 cup halved Kalamata olives
- 1/2 cup thinly sliced red onion
- 1/2 cup feta cheese
- 2 tablespoons chopped parsley
Instructions
- Roast the chickpeas: Preheat the oven to 400°F. Pat the chickpeas dry with a paper towel to remove excess moisture. Toss the chickpeas with olive oil, garlic powder, dried oregano, paprika, kosher salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through to ensure even crisping. Remove from the oven and allow to cool slightly.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper until the dressing is emulsified and well combined.
- Prepare the lettuce: Remove any wilted outer leaves from the head of iceberg lettuce. Cut the lettuce into 6 wedges by slicing through the core to keep wedges intact and sturdy enough to hold toppings.
- Assemble the salad: Arrange the lettuce wedges on a large serving platter or divide among individual plates. Evenly distribute the diced cucumber, halved grape tomatoes, Kalamata olives, sliced red onion, crumbled feta cheese, and roasted chickpeas on top of the wedges.
- Dress and serve: Drizzle the prepared dressing over the salad wedges, ensuring each wedge is lightly coated. Garnish with chopped fresh parsley for color and an herbaceous finish. Serve the salad immediately for the best texture and flavor.
Notes
- Patting the chickpeas dry before roasting helps them crisp up better in the oven.
- Keep the core intact when cutting iceberg lettuce wedges to ensure the wedges hold together well.
- The salad is best served fresh to maintain the crunch of the lettuce and chickpeas.
- You can substitute honey with maple syrup for a vegan option.
- Feel free to add additional vegetables like bell peppers or radishes for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
