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Roasted Chickpea Salad with Feta | Bake to the roots

Roasted Chickpea Salad with Feta

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: International


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 :)



For the roasted chickpeas:
1 can (14 oz./400g) chickpeas, drained
23 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
56 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


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.


Enjoy roasting!