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Green Salad with Chickpeas

Green Salad with Chickpeas

Craving something fresh? The Green Salad with Chickpeas is a vibrant, nutritious delight bursting with flavor and textures. Packed with protein-rich chickpeas, crisp greens, and creamy Feta, this easy weeknight dinner is perfect for any occasion. Make it tonight!
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Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can garbanzo beans rinsed and drained well
  • 2 tsp olive oil
  • 2 tsp garlic finely minced
  • 3 cups lettuce washed
  • 3 cups greens washed
  • 2 oz Feta crumbled
  • 3 T Mediterranean Salad Dressing or other lemony vinaigrette
  • to taste salt and fresh ground black pepper

Equipment

  • Oven
  • Baking Sheet
  • Frying pan

Method
 

  1. Preheat oven or toaster oven to 400F/200C.
  2. Put the chickpeas in a colander placed in the sink and rinse well with cold water (until you no longer see foam).
  3. Let chickpeas drain well (or blot dry with paper towels).
  4. When chickpeas are dry, toss with the olive oil and garlic and spread out on a roasting pan that you’ve sprayed with olive oil or nonstick spray.
  5. Roast until the chickpeas are starting to crisp, about 20-25 minutes. Let cool.
  6. Wash the lettuce and greens one at a time in a salad spinner, using cold water to crisp the greens.
  7. Be sure to spin so they’re very dry.
  8. Put lettuce and greens in a bowl and toss with enough Mediterranean Salad Dressing (or other dressing) to moisten the greens.
  9. Arrange greens in four salad bowls, sprinkle one-fourth of the chickpeas and one-fourth of the crumbled Feta over each, season with salt and fresh ground black pepper, and serve right away.

Notes

Extra tips or suggestions here.