GREEK SALAD WITH ROASTED CHICKPEAS

RECIPES

GREEK SALAD WITH ROASTED CHICKPEAS

This quick, easy and yet beautiful salad may just become my new lunch time go-to. This recipe is one I adapted from a recipe I have had pinned on Pinterest forever.

I made a few modifications, some intentional and some which were completely accidental but ended up being appreciated accidents.

GREEK SALAD WITH ROASTED CHICKPEAS

INGREDIENTS:

1 15 oz can chickpeas, roasted

1 large orange pepper, diced

1 large red pepper, diced

1 English cucumber, skinned and diced

1 cup cherry tomatoes, halved

1 tbsp pickled onions

1/4 cup kalamata olives

2 tbsp fresh Italian parsley

1 handful arugula

salt and pepper to taste

Dressing

2 tbsp extra virgin olive oil

1 lemon, juiced

2 tbsp red wine vinegar

1 garlic clove, minced

1 tbsp fresh oregano, finely chopped

DIRECTIONS

If using pickled onions make ahead the day before or at least 2 hours ahead of time. Combine one red onion thinly sliced in a mason jar or tupperwear. In a separate bowl combine 1/2 cup apple cider vinegar, 1 cup distilled water, 1 tbsp honey and some Himalayan pink salt.

First roast the chickpeas. Pre-heat your oven to 500°F. Rinse your chickpeas and thoroughly dry them with a tea towel before placing them on a baking sheet. Spray with extra virgin olive oil (this is the best way to coat chickpeas and not use too much olive oil). Place in the oven, even when pre-heating and cook for 20-30 minutes.

While cooking the chickpeas, prepare your salad. In a large bowl combine peppers, tomatoes, olives, parsley and cucumber. This recipe makes enough for a few meals so I place a single serving in a bowl and put the rest in a tupperwear in the fridge.

Mix the dressing ingredients together and pour a splash over top of your salad.

Add about 1/4 of your roasted chickpeas on top, toss and enjoy.

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