Greek Salad Bowl
June 13, 2023
Recipe source: https://reciperunner.com/greek-tomato-cucumber-salad-crispy-chickpeas
by Danae Halliday
Greek Tomato Cucumber Salad with Crispy Chickpeas
PREP TIME30 minutes
TOTAL TIME30 minutes
Crispy Chickpeas
- 15 ounces chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon garlic powder
- 1/8 teaspoon kosher salt
Greek Tomato Cucumber Salad
- 1 English cucumber, seeds scraped out and chopped
- 1/2 pint cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup flat leaf parsley leaves, chopped
- 2 ounces crumbled feta cheese
- 8 kalamata olives, sliced
Red Wine Vinaigrette
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Instructions
Crispy Chickpeas
- Drain and rinse the chickpeas, then pat dry with a towel.
- Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
- Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
- Transfer chickpeas to a bowl and toss together with the spices.
- Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette
- In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
Greek Tomato Cucumber Salad
- In a large bowl add all of the ingredients and toss together gently.
- Pour the desired amount of vinaigrette over the salad and toss together.
- Just before serving top the salad with the crispy chickpeas.
- Serve immediately.
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