Description
A refreshing and nutritious Lemon Thyme Roasted Chickpea Salad that combines roasted chickpeas with fresh vegetables and a zesty lemon dressing.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine the drained chickpeas, olive oil, thyme, garlic powder, salt, pepper, and paprika. Toss until the chickpeas are well coated.
- Spread the chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, stirring halfway through.
- While the chickpeas are roasting, prepare the salad. In a large bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).
- Once the chickpeas are done, let them cool for a few minutes before adding them to the salad mixture.
- Drizzle the lemon juice and zest over the salad, tossing gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds.
- You can substitute the chickpeas with black beans for a different flavor profile.
- For a spicier kick, add a pinch of red pepper flakes to the chickpeas before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Lemon Thyme Roasted Chickpea Salad