Crispy Chickpea and Feta Chop Salad
Pan-crisped chickpeas over a chopped salad with feta and a lemon-oregano dressing. The chickpeas stay crunchy if you dress at the table.
- Chickpeas bring plant protein and fiber.
- Romaine, cucumber and tomatoes contribute folate, vitamin C and plenty of water content.
- Feta adds protein and calcium.
- Olive oil, in the pan and the dressing, is a source of monounsaturated fat.
Estimated nutrition per serving
475kcal
24 gprotein
62 gcarbs
17 gfat
18 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 1 can (15 oz / 400 g) chickpeas, drained and dried well
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 romaine heart or ½ iceberg, chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 oz / 80 g feta, crumbled
- juice of 1 lemon
- 1 tsp dried oregano
- salt and pepper
Method
- Fry the chickpeas in 2 tbsp oil over high heat, mostly undisturbed, 8–10 minutes until crackly. Salt and dust with paprika off the heat.
- Chop and combine the salad; whisk the remaining oil with lemon, oregano, salt and pepper.
- Dress the salad, top with feta and the hot chickpeas.
Worth knowing. Chickpeas must be genuinely dry before frying — roll them in a tea towel.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.