This easy chickpea Greek salad is a twist on the classic with roasted tomatoes and crispy chickpeas plus the usual cucumbers, olives, onions and feta.
- For salad
- 2 cups halved grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1–15 ounce can chickpeas, drained and rinsed
- 1 cup diced cucumbers
- 1 cup halved pitted Kalamata olives
- 1/4 cup thinly sliced red onions
- 4 ounces crumbled feta
- 1 tablespoon chopped parsley
- For vinaigrette
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon whole grain mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
Preheat the oven to 400 degrees F.
Toss the tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread the tomatoes on a sheet pan arranging them cut side up.
Toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread chickpeas across another sheet pan.
Roast the tomatoes and chickpeas for 30-35 minutes. The tomatoes should be wrinkled and slightly juicy in the center. The chickpeas should be golden and crisp. Let them cool for 20 minutes.
In a large bowl, combine the tomatoes, chickpeas, cucumbers, olives, onions, feta and parsley.
For the vinaigrette, whisk together the lemon juice, vinegar, garlic, mustard, oregano, salt and pepper in a small bowl. Then whisk in the olive oil until the dressing is fully combined.
Drizzle the vinaigrette into the salad, gently tossing to combine.