Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
½ cup cherry tomatoes, halved
¼ small red onion, thinly sliced
¼ cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
For the Lemon Herb Dressing:
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add chickpeas, smoked paprika, salt, and black pepper. Sauté for 3-4 minutes until warm and slightly
crispy.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and black pepper to make the dressing.
In a large bowl, combine the warm chickpeas, cherry tomatoes, red onion, and feta cheese.
Drizzle with the lemon herb dressing and toss gently.
Garnish with fresh parsley and serve warm.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Kcal: 280 kcal per serving
Servings: 2
Step-by-Step Guide
1. Prepare the Chickpeas: After draining and rinsing the chickpeas, pat them thoroughly dry with a clean kitchen towel or paper towels. This step is crucial for achieving a crispy texture.
2. Sauté the Chickpeas: Heat the olive oil in a non-stick skillet over medium heat. Add the dried chickpeas, smoked paprika, salt, and pepper. Cook for 3-4 minutes, shaking the pan occasionally, until they are fragrant and have a slightly crispy exterior.
3. Make the Dressing: While the chickpeas cook, combine all dressing ingredients—olive oil, fresh lemon juice, honey, Dijon mustard, oregano, salt, and pepper—in a small bowl. Whisk vigorously until the mixture is fully emulsified.
4. Assemble the Salad: In your serving bowl, combine the warm, seasoned chickpeas, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
5. Dress and Serve: Drizzle the lemon herb dressing over the salad. Toss gently to coat all ingredients without mashing the chickpeas. Garnish with chopped fresh parsley and serve immediately.
Serving Suggestions
This warm chickpea salad is versatile. For a light lunch, serve it over a bed of fresh spinach or arugula. To make it a heartier meal, pair it with grilled chicken, fish, or a scoop of quinoa or couscous. It also makes an excellent filling for a wrap or pita pocket with a dollop of tzatziki.
How-to Summary
Drain, rinse, and dry a can of chickpeas. Sauté them with smoked paprika, salt, and pepper. Whisk together a simple lemon-herb dressing. Combine the warm chickpeas with tomatoes, red onion, and feta in a bowl. Toss with the dressing, garnish with parsley, and serve.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but you must soak and cook them first. Use 1.5 cups of cooked chickpeas to replace the 15oz can.
How can I make this salad vegan? Simply omit the feta cheese or substitute it with a vegan alternative. Ensure the honey is replaced with maple syrup or agave nectar.
Can I make this salad ahead of time? It’s best served warm, but you can prep components in advance. Store the dressing separately and combine just before serving to prevent sogginess.
What can I use instead of smoked paprika? Regular paprika with a tiny pinch of cayenne for heat, or cumin for an earthy flavor, are good substitutes.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the chickpeas will soften, and it’s best served fresh.
Common Mistakes to Avoid
Avoid adding wet chickpeas to the hot pan, as they will steam instead of crisp. Do not overcook the chickpeas; 3-4 minutes is sufficient to warm them and enhance the spices. Be careful not to overdress the salad; start with half the dressing, toss, and add more as needed. Finally, do not skip the fresh parsley garnish, as it adds a vital burst of freshness.
Conclusion
This Warm Chickpea Salad with Lemon Herb Dressing is a testament to how simple ingredients can create a deeply satisfying meal in just minutes. The combination of crispy, spiced chickpeas, creamy feta, and a zesty dressing is both nutritious and bursting with flavor. It’s a perfect, flexible recipe for a quick lunch or a standout side dish that is sure to become a regular in your kitchen rotation.
