In summer, salads are always our first choice. When the apartment is “burning” with temperatures over 25°C even at night… you definitely do not want a heavy dinner before you go to sleep. Big dinner in combination with high temperatures normally means bad sleep or no sleep for us at all. Eating some salad for dinner is a much better option here. Something like this delicious Roasted Chickpea Salad with feta, for example. So much better ;)
Here in our apartment (right under the roof) hot summer days are almost unbearable. You can easily add 5-6 degrees Celcius to the temperature outside to get the temperature inside the apartment. The sun is grilling us in summer ;P It’s comparable to a hot dry sauna. Sounds funny, but after the second week of constant high temperatures (like this year), that’s no fun at all. I am melting as I am writing this article here right now. Like the wicked witch of the east or whoever melted in that story ;)
Anyway. The only thing you can do – eat a light dinner and sleep in front of the fan. Luckily, salads are normally quick and easy to prepare. That’s a bonus on top. Salad and veggies are usually less work for the stomach… compared to a burger with fries, for example, or a big pot of pasta with a heavy cheese sauce. Great in winter, awful in summer ;P
If you enhance your salad with legumes – like the roasted chickpeas here – you are not only doing something good for your stomach, but also something good for the rest of your body. Chickpeas are rich in protein and have a positive effect on your blood sugar levels. This means it’s also a great salad for your next lunch. You will not get tired after lunch and you will not get hungry again for quite some time. For someone like me, who could eat constantly, definitely a great option ;)
In case you are interested in more recipes like this one here – search no more. I got some nice recipes here on the blog. Here are three of my favorite salads (just click/tap on the pictures):
INGREDIENTS / ZUTATEN
(4 servings)
For the roasted chickpeas:
1 can (14 oz./400g) chickpeas, drained
2-3 tbsp. olive oil
1 1/2 tsp. paprika powder
1 1/2 tsp. garlic powder
1 tsp. lemon pepper*
1 tsp. chili flakes*
1/2 tsp. salt
For the salad:
1 medium cucumber, diced
9 oz. (250g) cherry tomatoes, halved
1 small red onion, sliced
5-6 olives, in rings
3.5 oz. (100g) feta, crumbled
For the dressing:
2 tbsp. olive oil
1 1/2 tbsp. white balsamic vinegar
1/2 tsp. garlic powder
salt, pepper
(4 Portionen)
Für die gerösteten Kichererbsen:
1 Dose (400g) Kichererbsen, abgetropft
2-3 EL Olivenöl
1 1/2 TL Paprikapulver
1 1/2 TL Knoblauchpulver
1 TL Zitronenpfeffer*
1 TL Chiliflocken*
1/2 TL Salz
Für den Salat:
1 mittelgroße Salatgurke, gewürfelt
250g Kirschtomaten, halbiert
1 kleine rote Zwiebel, in Spalten geschnitten
5-6 Oliven, in Ringen
100g Feta, zerkrümelt
Für das Dressing:
2 EL Olivenöl
1 1/2 EL weißer Balsamico Essig
1/2 TL Knoblauchpulver
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Drain the chickpeas from the can and place on a small baking sheet. Drizzle with some olive oil and season with paprika powder, garlic powder, lemon pepper, chili flakes, and salt. Mix everything until well combined. Roast the chickpeas in the oven for about 28-30 minutes – move them once or twice so they get nicely browned from all sides. Take out and let cool down completely.
2. Prepare the veggies – wash the cucumber and tomatoes. Dice the cucumber and half the cherry tomatoes. Peel the onion, cut in half, and slice finely. Cut the olives in small rings. Add everything together with the roasted chickpeas to a bowl and mix to combine.
3. For the dressing mix oil, vinegar, and garlic powder in a small bowl. Season with salt and pepper. Drizzle over the veggies and mix everything. Crumble the feta and add on top of the salad. Serve and enjoy.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Die Kichererbsen aus der Dose in ein Sieb schütten und abtropfen lassen, dann auf einem kleinen Backblech verteilen. Mit etwas Olivenöl beträufeln und mit Paprikapulver, Knoblauchpulver, Zitronenpfeffer, Chiliflocken und Salz würzen. Alles gut durchmischen und für etwa 28-30 Minuten im Ofen rösten. Die Kichererbsen zwischendurch mehrmals wenden, damit sie von allen Seiten Farbe bekommen. Aus dem Ofen holen und komplett abkühlen lassen.
2. Als Nächstes das Gemüse vorbereiten. Gurke und Tomaten waschen. Die Gurke in Würfel schneiden und die Kirschtomaten jeweils halbieren. Die Zwiebel schälen, halbieren und in dünne Spalten schneiden. Oliven in kleine Ringe schneiden. Alles zusammen mit den gerösteten Kichererbsen in eine Schüssel geben und vermengen.
3. Für das Dressing Öl, Essig und Knoblauchpulver in einer kleinen Schüssel verrühren, dann mit Salz und Pfeffer würzen. Das Dressing über den Salat geben und alles gut vermengen. Den Feta zerkrümeln und darüber streuen. Relativ zügig servieren und genießen.
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Here is a version of the recipe you can print easily.
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Roasted Chickpea Salad with Feta
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 4 1x
- Category: Salad
- Cuisine: International
Description
This salad is not only perfect in summer. A delicious Roasted Chickpea Salad with Feta. Great as a side for your bbq or to take to lunch at the office :)
Ingredients
For the roasted chickpeas:
1 can (14 oz./400g) chickpeas, drained
2–3 tbsp. olive oil
1 1/2 tsp. paprika power
1 1/2 tsp. garlic powder
1 tsp. lemon pepper*
1 tsp. chili flakes*
1/2 tsp. salt
For the salad:
1 medium cucumber, diced
9 oz. (250g) cherry tomatoes, halved
1 small red onion, sliced
5–6 olives, in rings
3.5 oz. (100g) feta, crumbled
For the dressing:
2 tbsp. olive oil
1 1/2 tbsp. white balsamic vinegar
1/2 tsp. garlic powder
salt, pepper
Instructions
1. Preheat the oven to 390°F (200°C). Drain the chickpeas from the can and place on a small baking sheet. Drizzle with some olive oil and season with paprika powder, garlic powder, lemon pepper, chili flakes, and salt. Mix everything until well combined. Roast the chickpeas in the oven for about 28-30 minutes – move them once or twice so they get nicely browned from all sides. Take out and let cool down completely.
2. Prepare the veggies – wash the cucumber and tomatoes. Dice the cucumber and half the cherry tomatoes. Peel the onion, cut in half, and slice finely. Cut the olives in small rings. Add everything together with the roasted chickpeas to a bowl and mix to combine.
3. For the dressing mix oil, vinegar, and garlic powder in a small bowl. Season with salt and pepper. Drizzle over the veggies and mix everything. Crumble the feta and add on top of the salad. Serve and enjoy.
Notes
Enjoy roasting!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
