This salad of Garlic Roasted Chickpeas was quite a surprise for me; I’ll tell you why in a bit. But this recipe is filled with flavour, rich in texture and protein, and is just perfect for Meatless Monday.
I went out on a limb with this salad. I was wanting to use chickpeas, because of their nutritional value, for a Meatless Monday. Well, you know how some people have textural issues with foods? Until now, I have had a textural issue with whole chickpeas. While I love and adore hummus and make it constantly, I have never been able to bite into a chickpea without it reminding me of chewing dirt. I know that isn’t an appetizing analogy to use when I’m encouraging you to try this recipe, but the happy news is…I loved this salad. I mean, I loved this salad!
I don’t know whether the texture of the chickpeas was changed by roasting them, or whether I have grown beyond my dislike of the grit, or whether it just didn’t matter because they were so darned good. In any event, this is definitely something I will prepare again. And again.
Chickpeas are just loaded with protein; they are low in fat, high in fiber and are said to aid in the reduction of cholesterol. Don’t let the fact that they are good for you stop you from trying this dish…I promise you, it is just wonderful!
The chickpeas are combined with a little bit of olive oil, garlic, salt, pepper and some crushed red pepper flakes and roasted in the oven. After they have cooled a bit, you add some feta cheese, kalamata olives, fresh oregano and toss that with some fresh greens. I topped mine with a bit of red wine vinegar, but a squeeze of lemon would work as a nice dressing too.
I served ours in a flour tortilla “bowl” that I baked in the oven for a few minutes. That serves as a nice flatbread to be able to eat with the salad. I have molds to make my “bowl” in, but if you don’t, here’s how you can do it too. Take a bowl that is a bit smaller than the tortilla you are using. Invert the bowl on a baking sheet and either oil the bottom of the bowl, or spray it with cooking spray. Mold the tortilla over the greased bowl and bake in a 375° F oven for 10-15 minutes. They will come out crispy and browned and perfect for use as a salad bowl.
I cannot tell you enough how delicious this recipe is…so, please try it!
- 1- 15 ounce can chickpeas, drained, rinsed well and dried (I blotted mine with a paper towel.)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- salt and ground black pepper, to taste
- ¼ cup feta cheese, crumbled
- ¼ cup kalamata olives, halved
- 3 tablespoons fresh oregano, chopped (my leaves were tiny and tender so I left them whole)
- Romaine lettuce (or your favourite salad greens) chopped
- Flour tortilla “bowls” if desired
- Dress with lemon juice, a splash of red wine vinegar, if desired
- Preheat oven to 375° F.
- Place chickpeas in an oven-safe dish, you want one large enough so that the chickpeas are in a single layer.
- Toss with the olive oil, garlic, salt, pepper and crushed red pepper flakes.
- Place into the preheated oven and bake for about 25 minutes, or until they are beginning to crisp on the outside.
- Remove from oven and allow to cool.
- Place the cooled, roasted chickpeas into a bowl and combine with feta, olives and oregano.
- Add more salt and pepper, if needed.
- Toss with salad greens, add dressing if desired and serve.