Description
This delicious chopped salad combines crispy spiced chickpeas with fresh tomatoes, crunchy cucumber, and salty feta, all tossed in a simple homemade vinaigrette. It’s a flavorful dish that works as a hearty side or a satisfying vegetarian lunch.
Ingredients
Units
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For the salad:
- 1 (15oz) can chickpeas, rinsed and patted dry
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 English cucumber, quartered lengthwise and cut into 1/2-inch pieces
- 8 ounces cherry tomatoes, quartered
- 2 ounces (about 1/2 cup) feta cheese, cubed
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced dried thyme
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Line a large plate with a double layer of paper towels. Spread the drained and rinsed chickpeas on the plate in an even layer.
- Microwave for 5-7 minutes, until the chickpeas are dry.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Transfer the chickpeas to the skillet and cook, stirring occasionally, until the chickpeas are golden brown and crispy, about 6-8 minutes.
- Once the chickpeas are crispy, toss them with paprika, salt, and pepper.
- In a small jar, whisk together the dressing ingredients. (Olive oil, red wine vinegar, honey, Dijon mustard, thyme, salt, and pepper.)
- Combine cucumber, tomatoes, feta, parsley, and chickpeas in a large bowl.
- Drizzle with three-quarters of the vinaigrette and toss to evenly coat. Season with additional salt and pepper to taste, if needed.
- Add remaining dressing, if needed.