Greek Chicken Salad with Crispy Chickpeas
Move over crispy rice salads because crispy chickpea salads are definitely becoming a new favorite! I love a good wholesome and nourishing salad during the summer with tangy zesty flavors and a variety of soft and crunchy textures. This Greek Chicken Salad with Crispy Chickpeas Salad is so satisfying and is perfect for a filling lunch or dinner! The crispy chickpeas are the perfect healthier alternative to croutons and they also provide more fiber which makes the salad even more filling!
Equipment
- baking sheet pans
- Parchment paper
Ingredients
For the Crispy Chickpeas
- 1 can chickpeas(drained and patted dry)
- 2 tsp granulated garlic
- 2 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp avocado or olive oil
For the Roasted Chicken
- 2 medium chicken breasts sliced in halves longways.
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic granules
- 1/2 tsp salt
- 2 tbsp avocado oil
For the Salad Base
- 1 head of Romaine lettuce(about 4-5 cups chopped)
- 1 1/2 cups cherry or grape tomatoes sliced in halves
- 1 large English cucumber or regular cucumber cut and sliced(about 2 cups)
- 1 cup kalamata olives
- 1/2` cup dairy free feta cheese
For the Lemon Vinaigrette
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- Juice and zest of 1 lemon
- 1 tsp Dijon mustard
- 2 tsp honey
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp garlic granules
Instructions
For the Crispy Chickpeas
- To make the crispy chickpeas, make sure to pour and drain all the liquid and rinse in a strainer. Then pat the chickpeas dry using a towel.
- Add the chickpeas to a bowl along with the granulated garlic, smoked paprika, salt, and avocado oil. Coat the chickpeas evenly and then spread out across a parchment paper lined baking pan. Roast the chickpeas at 400 degrees for 30 minutes.
- Once the chickpeas are done, take them out of the oven and let them cool down for a few minutes.
For the Chicken
- Slice the chicken breasts in half longways and then add them to a bowl with the dried oregano, dried basil, garlic granules, salt, and avocado oil.
- Coat the chicken evenly then place them on a parchment paper lined baking sheet. Bake the chicken at 400 degrees for about 25 minutes or until the internal temperature is 165 degrees.(you can roast the chicken at the same time you roast the chickpeas.)
- Once the chicken is done, let it rest untouched for at least 10 minutes so the moisture locks in.
For the Salad Base and Vinaigrette
- Carefully chop and slice the Romaine lettuce, tomatoes, and cucumber. Add them to a large salad bowl along with the kalamata olives and feta.
- Make the dressing by adding all the ingredients in a jar or small container. Whisk the ingredients or shake really well to emulsify.
- Next slice up the chicken into small pieces and add them to the salad.
- When ready to serve top the salad with the crispy chickpeas and pour over the lemon vinaigrette and enjoy!
Notes
You can use a precooked rotisserie or grilled chicken in this salad recipe to makes things easier if you'd like.
Store the chickpeas at room temp for about 3 days and if they soften, you can always reheat them in a toaster oven.