Roasted Chickpea, Apple and Feta Salad

This salad works for so many reasons.  First, it has a lovely mix of baby lettuces, spinach and arugula, which have personality but delicacy.  It has feta, which makes pretty much any salad better (sorry, vegans!  You can leave it out and you will have a vegan salad). 

It has chickpeas, which are filled with protein, and not only are there chickpeas in the salad, there are roasted chickpeas, which means they have even more to offer in the texture and flavor department.  And they are roasted with some chunks of radicchio, which adds a pleasant mellow bitterness to the salad.  And finally, there are little nuggets of apple—sweet and tart and crunchy—and slivers of onions—a welcome sharp bite. The salad is all pulled together with a simple vinaigrette.

Making Roasted Chickpea, Apple and Feta Salad

You start by roasting the chickpeas, and then adding the radicchio, toss, and roast for another 8 to 10 minutes until the chickpeas are tender, but still firm, and the radicchio is wilted. 

Roasted Chickpea, Apple and Feta Salad

Remove and let cool to room temperature.

In a large bowl whisk together the vinegar, remaining 3 tablespoons olive oil, and salt and pepper.  Add the cooled chickpeas and radicchio, red onion, and apple and toss to combine. 

Roasted Chickpea, Apple and Feta Salad

Add the arugula, spinach and feta and gently toss.

Roasted Chickpea, Apple and Feta Salad

This salad has terrific flavor and texture, and lots of color. Great as a side or a main dish salad.

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This could easily be a main course salad, but if you want to offer it as a side serve it with:

Roasted Chickpea, Apple and Feta Salad

Other Vegetarian Salads with a Lot Going On:

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Roasted Chickpea, Apple and Feta Salad

This salad tastes like a whole lot more work than it is – terrific flavor, fun textures, and lots of color.
Yield: 6 People
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 15-ounce can chickpeas drained and rinsed
  • 5 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper to taste
  • 1 large head radicchio
  • 3 tablespoons balsamic or red wine vinegar
  • ½ red onion very thinly sliced
  • 1 green apple cut into 1/2-inch dice or small slices
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 1 cup crumbled or cubed feta

Directions

  • Preheat the oven to 425°F. Toss the chickpeas with 1 tablespoon of the olive oil on a rimmed baking sheet, season with salt and pepper and toss well. Spread out into a single layer, and roast for 10 minutes. While the chickpeas are roasting, quarter and core the radicchio, and slice each quarter in thirds crosswise.
  • Remove the chickpeas from the oven, add the radicchio, drizzle over 1 more tablespoon of olive oil, toss again (the leaves will start to separate, which is fine), and spread out again into a single layer. Roast for another 8 to 10 minutes until the chickpeas are tender, but still firm, and the radicchio is wilted. Remove and let cool to room temperature.
  • Meanwhile, in a large bowl whisk together the vinegar, remaining 3 tablespoons olive oil, and salt and pepper. Add the cooled chickpeas and radicchio to the bowl, as well as the onions and apple and toss to combine. Add the arugula, spinach and feta and gently toss. Taste and adjust seasonings as needed.

Nutrition Information

Calories: 200kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 291mg | Potassium: 151mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1218IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg

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