Mediterranean Crispy Chickpea Salad

mediterranean-chickpea-salad Travis Rathbone


  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped fresh oregano
  • 1/4 teaspoon pepper
  • 3 cups chopped romaine, from 1 large heart
  • 1/2 small English cucumber, chopped (about 1 cup)
  • 1/4 small red onion, chopped (about 3 Tbsp.)
  • 1/2 cup coarsely chopped pitted kalamata or green olives
  • 1/2 cup crumbled feta, optional


1. In a medium bowl, whisk together 1 Tbsp. oil, cumin and 1/4 tsp. salt. Add chickpeas, stirring to coat. In a medium nonstick skillet, cook chickpea mixture over medium-high heat, stirring occasionally, until chickpeas are golden brown and slightly crisp, 4 to 5 minutes. Add garlic and cook, stirring, until golden and fragrant, 30 seconds. Transfer to a plate.

2. In a large bowl, whisk together vinegar, remaining 2 Tbsp. oil, oregano and 1/4 tsp. each salt and pepper. Add romaine, cucumber, onion, chickpeas, olives and feta, if desired. Toss until well coated and serve.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 224
Fat per serving: 14g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 6g
Carbohydrate per serving: 19g
Sodium per serving: 591mg
Iron per serving: 2mg
Calcium per serving: 70mg

Good to Know

This crunchy salad makes for a great light lunch that's only 224 calories.