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Zesty Greek-Inspired Salad with Crispy Chickpeas

Who needs croutons when you've got oven-roasted chickpeas? Bright dressing, ample veggies, and feta cheese deliciously round out this take on a Greek salad.

Course Main Course, Salad
Keyword Beets, Chickpeas, Dinners, Feta, Greek, Salad, Vegetarian
Servings 4
Author A Cookable Feast


Crispy Chickpeas:

  • 2 cups cooked chickpeas
  • 2 tsp. oil with a high smoke point, such as grapeseed
  • 1 tsp. garlic powder
  • 1/2 tsp. salt


  • 1/2 cup + 2 tbs. olive oil
  • 1/4 cup red wine vinegar
  • 1 tbs. lemon juice
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  • 8 tightly-packed cups mixed greens
  • 1 large roasted beet, skin removed and chopped
  • 1 cup crumbled feta
  • 3/4 cup chopped cucumber (cucumber slices chopped into quarters)
  • 3/4 cup chopped grape tomatoes (chopped into quarters)
  • 1/2 cup diced red onion
  • 1/2 cup sliced banana peppers


  1. Preheat oven to 400 degrees. Toss chickpeas in the oil, garlic powder, and salt and distribute evenly on a baking sheet. Roast until the skins get nice and toasted looking, with the chickpeas crispy on the outside and soft on the inside. This takes about 40 minutes in my oven (which admittedly runs slow, so the process may be quicker in yours); I stir halfway through the cooking process to ensure even toasting.

  2. Add the dressing ingredients to a mason jar or other vessel with a lid and shake well.

  3. Mix the salad ingredients together in a large bowl, then toss with the dressing. Serve portions topped with crispy chickpeas and enjoy the zesty, crunchy, healthful goodness!