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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

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


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.


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


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


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