Print Options:

Mediterranean roasted chickpea salad

Yields2 ServingsPrep Time7 minsCook Time8 minsTotal Time15 mins

Crunchy pan-fried chickpeas, mixed with tomato, cucumber, corn, and onion, topped with some delicious sour dressing on top.

 1 cup canned chickpeas
 1 tomato
 1 cucumber
 1 slice feta cheese
 2 tbsp parsley
 ½ onion
 1 tbsp lemon juice
 1 tsp salt
 1 tbsp olive oil
 1 tsp vegeta
1

Add the chickpea in a bowl and pat dry them with a paper towel.

2

In a pan add olive oil over medium heat and add the chickpeas in. Once the chickpeas start frying mix them with a wooden spoon every 2-3 minutes.
Fry the chickpeas anywhere from 7-10minutes, or until they get golden brown.

3

In another bowl cut the tomato and to cucumber in small pieces like the picture.
Do the same with the onion.

4

Add the parsley and the chickpeas in the bowl with the rest of the veggies and mix everything together.

5

For the dressing add: salt, lemon, and olive oil in a small bowl mix in and pour over the salad before serving.

Nutrition Facts

Servings 2