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Looking for a healthy and delicious lunch option? Look no further than this roasted chickpea salad bowl! Chickpeas are a great source of protein and fiber, and when combined with rice and fresh vegetables, they make a perfect meal.
We love salads – especially in the summertime. Salads are always a great way to make a quick lunch. This roasted chickpea salad is no different. It’s simple to prepare and can be tailored to your liking. Chickpeas are a fantastic source of protein and fiber, so this salad will leave you feeling satisfied and energized.
This Roasted Chickpea Salad is not your typical everyday salad. Adding the crunchy roasted chickpeas will convert your boring green salad into crunchy, and tasty goodness.
How to roast the chickpeas?
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dry the chickpeas with a towel and spread them on the sheet. Roast for 25 -30 minutes, or until golden brown. Remove from the oven and let cool. This is how easy it is to make roasted chickpeas for the roasted chickpea salad.
As you know we are full time traveling for almost two years now. (Wow! It’s amazing to say that out loud. )
We have an amazing Outdoor Pizza Oven – Halo Versa 16 – that I pretty much use for all kinds of baking, not just pizza baking. I absolutely LOVE my Versa 16. It’s the most versatile outdoor oven. So I roasted the chickpeas using the Versa 16 with the same method. The pizza oven heats up to a super high temperature so my baking time was less than 30 minutes.
Are any grains necessary for the Roasted Chickpea Salad bowl?
It is optional to add grains to this salad bowl. But I love to add grains to our meals. I almost ALWAYS have cooked rice in my fridge that I prepare a big batch of on the weekend and use during the week for making bowls or use as a side for meals.
- ROASTED CHICKPEAS:
- 1 16oz can of chickpeas, drained and rinsed
- 1 tbs of olive oil
- 1 tsp of curry powder
- dash of paprika
- Salt and pepper to taste
- Lettuce (romaine, or any greens you like)
- 2-4oz Feta Cheese- crumbled
- 1 cup Sliced tomatoes
- 1/4 cup pickled onions or sliced fresh red onions
- 1 Avocado
- 1 tbsp Hummus
- 1 cup Cooked rice
- 1/2 cup olive oil
- 1 freshly squeezed emon juice
- 1/2 tsp Oregano
- 1/2 tsp Parsley
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread the chickpeas on the sheet. Sprinkle with spices and olive oil then roast for 25-30 minutes, or until golden brown. Remove from the oven and let cool.
Whisks together olive oil, lemon, parsley, and oregano.
Toss rice, lettuce, greens, tomatoes, feta, and red onion together then add a tablespoon of hummus on top. Add a desired amount of dressing. Enjoy!
This healthy salad will be on your favorite list for sure. We have been traveling with a Tower Garden for almost six months and having fresh and organic greens on the top of my fingertips on a daily is such a wonderful thing. We grow several different types of greens and herbs.
If you want to learn more about tower garden be sure to click to learn more about it.
Enjoy this hearty, crunchy Roasted Chickpea Salad bowl. I hope you will give it a try.