Description
Salad:
2 cups romaine lettuce, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup kalamata olives, sliced
1/4 cup roasted red peppers, chopped
Marinated Feta:
1/2 cup feta cheese, cubed
2 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
Crispy Chickpeas:
1/2 cup canned chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Prepare the marinated feta: In a small bowl, mix feta cubes with olive oil, oregano, red pepper flakes, and black pepper. Let sit while preparing the rest of
the salad.
Make the crispy chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, garlic powder, smoked paprika, and salt. Spread on a baking sheet and
roast for 15-20 minutes until crispy.
Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.
Assemble the salad: In a large bowl, combine romaine, cucumber, cherry tomatoes, red onion, olives, and roasted red peppers. Toss with the dressing.
Top and serve: Add marinated feta and crispy chickpeas on top. Serve immediately and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Marinate the Feta First: Combine the feta cubes, olive oil, oregano, red pepper flakes, and black pepper in a bowl. Set aside to allow the flavors to meld while you prepare everything else.
- Roast the Chickpeas: Preheat your oven to 400°F (200°C). Pat the rinsed chickpeas very dry with a paper towel. Toss them with olive oil, garlic powder, smoked paprika, and salt. Spread in a single layer on a baking sheet and roast for 15-20 minutes, shaking the pan halfway, until golden and crisp.
- Prepare the Dressing: In a small jar or bowl, vigorously whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
- Chop and Combine Salad Base: In a large serving bowl, combine the chopped romaine, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced olives, and chopped roasted red peppers.
- Assemble with Care: Just before serving, drizzle the dressing over the salad base and toss gently to coat. Top the salad with the marinated feta and the crispy, warm chickpeas.
Serving Suggestions
This vibrant salad is versatile. Serve it as a hearty main course for a light lunch. It also pairs beautifully as a side dish with grilled chicken, lamb, or fish. For a complete Mediterranean feast, accompany it with warm pita bread and a side of hummus or tzatziki.
How-to Summary
Create this salad in three key parts: 1) Marinate feta in oil and herbs. 2) Roast chickpeas with spices until crispy. 3) Whisk a lemon-honey dressing. Combine fresh chopped vegetables, toss with dressing, and top with the feta and chickpeas for a textured, flavorful meal.
Frequently Asked Questions
Can I make any components ahead of time? Yes. The feta can be marinated up to 2 days in advance. The dressing can be made 3 days ahead and stored in the fridge. Prepare the salad base (without dressing) a few hours early and keep it chilled.
How do I keep the chickpeas crispy? The key is drying them thoroughly before roasting and ensuring they are in a single layer on the baking sheet. Add them to the salad just before serving to prevent sogginess.
What can I use instead of feta? For a similar briny flavor, try cubed halloumi or ricotta salata. For a dairy-free option, marinated tofu cubes are an excellent substitute.
Can I use a different bean? Absolutely. White beans or cannellini beans can be roasted using the same method, though cooking time may vary slightly.
Is there a substitute for honey in the dressing? Yes, you can use maple syrup or agave nectar to maintain the touch of sweetness, or simply omit it for a tangier dressing.
Common Mistakes to Avoid
- Not Drying Chickpeas: Skipping the step of patting the canned chickpeas dry will steam them instead of roasting, resulting in a soft, not crispy, texture.
- Over-dressing the Salad: Add dressing gradually to avoid a soggy salad. You can always serve extra on the side.
- Adding Toppings Too Early: Adding the crispy chickpeas and marinated feta before serving ensures the chickpeas stay crunchy and the feta maintains its distinct texture.
- Using Wilted Lettuce: Start with crisp, fresh romaine. Wash and thoroughly dry the leaves before chopping for the best base.
Conclusion
This Mediterranean Chopped Salad with Marinated Feta and Crispy Chickpeas is a masterclass in texture and flavor. By following the simple steps and tips provided, you can easily create a restaurant-quality dish at home. It’s a nutritious, satisfying, and visually stunning meal that is sure to become a regular in your recipe rotation. Enjoy the process of building each component and the delicious final result.
