I’m back with another installment of lunch ideas that won’t make you want to take a nap. This is a great option if you work from home or for a weekend lunch. It’s packed with veggies and has an added kick of protein from the chickpeas.
Speaking of chickpeas, you will have leftovers. The entire can is a lot for my taste so I only use half of them. I reheat them in the air fryer for about 5 minutes on 300 to make them crispy and warm when I make this again.
If you’re not eating strictly vegan you can use the regular feta crumbles and if you don’t feel like combining all of the spices you can use shwarma spice instead. It’s basically the same thing as listed below.
Mediterranean Salad with Roasted Chickpeas
Ingredients
- 2 mini or Persian cucumbers
- 1 can 15oz of chickpeas
- 1/2 cup grape tomatoes cut in half
- 1 tbsp turmeric
- 1 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp ground coriander
- 2 tbsp Balsamic Vinaigrette
- Pitted kalamata olives to taste
- 1/4 cup of Vegan Feta crumbles optional
- Drizzle of cooking oil of your choice
- Salt & pepper to taste
Instructions
- Adjust oven rack top position and set to 425ºF
- Wash and dry produce.
- Drain and rinse chickpeas. Pat with a paper towel to dry
- In a medium bowl combine chickpeas, drizzle of cooking oil, paprika, turmeric, cumin, garlic powder, ground coriander, salt, and pepper.
- After chickpeas are coated with seasoning, place on baking sheet in a single layer. Roas on top rack until brown and crispy, about 15 minutes.
- While chickpeas roast, cut cucumber in half long way, place flat sides down, and cut into 1/2 inch pieces. Cut grape tomatoes in half also.
- Once chickpeas are crispy, let cool for about 5 minutes.
- In a medium bowl, combine half of cooled chickpeas, cucumbers, tomatoes, kalamata olives and feta crumbles with 1 to 2 tbsp of balsamic vinaigrette.
- Enjoy!
