Roasted Chickpea Spring Salad serves crunchy chickpeas, creamy feta, spring veggies with orange vineaigrette in a delicious anytime salad. Enjoy for lunch, dinner or as a side dish.
It’s that time of year and #OurFamilyTable group has spring salads on our minds.
What’s better than a cool salad on a hot day? How about a cool salad on a spring day! Eating lighter as the weather gets warmer seems natural to me. Mesclun or baby spinach as a base, fresh veggies like peas and radishes and a light citrus dressing work for me.
Sometimes I like to skip meat but still want protein. That’s where chickpeas and feta come in.
Roasting chickpeas with a touch of seasoning creates a firm, flavorful protein that goes well in any spring salad. Creamy, salty feta goes perfectly on this salad.
Remove any shells that come loose while mixing chickpeas with oil and seasoning. Extra roasted chickpeas make a great snack. These little beans will keep in the fridge for a few days.
If orange isn’t your thing, try using lemon juice instead in the dressing.
Don’t forget to scroll down after this recipe to get more great spring salad ideas from Our Family Table group.
Roasted Chickpea Spring Salad
Ingredients
roasted chickpeas
- 1 can unsalted chickpeas, drained
- 1 teaspoon granulated or powdered garlic
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
salad
- 3 cups spring mix (mesclun)
- 1/2 cup roasted chickpeas
- 1/4 cup thinly sliced radishes
- 1/3 cup frozen peas
- 1/3 cup feta crumbles
- 2 tablespoons roasted pumpkin seeds (optional)
dressing
- 1/4 cup orange juice
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dried basil or 1 teaspoon freshly chopped basil
- 1/3 cup olive oil
Instructions
roasted chickpeas
- Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.
- Lay chickpeas on paper towels and gently pat dry.
- Transfer chickpeas to a bowl. Add oil, salt and garlic. Stir.
- Spread out into an even later over the parchment. Bake at 400 degrees for about 30 minutes or unil firm. Set aside to cool.
dressing
- Whisk together orange juice, mustard, vinegar and basil. Slowly whisk in oil. Stir again before serving.
- Plate greens, top with chickpeas, radishes and peas. Drizzle with dressing. Sprinkle with feta and pepitas.
Spring Salads
- Best broccoli salad from Jen Around the World
- Blistered Tomato Salad with Pan Seared Scallops from A Kitchen Hoor’s Adventures
- Blueberry Grape Salad from Creative Cynchronicity
- Greek Chicken Salad with Creamy Dressing from Hezzi-D’s Recipe Box
- Grilled Nectarine and Feta Salad from Magical Ingredients
- Raspberry Vinaigrette from Art of Natural Living
- Roasted Chickpea Spring Salad from Cindy’s Recipes and Writings
- Strawberry Fennel Salad from That Recipe
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What do you put on your salads in spring? I’d love to hear your ideas in a comment below!
