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.
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.
Add the arugula, spinach and feta and gently toss.
This salad has terrific flavor and texture, and lots of color. Great as a side or a main dish salad.Tweet This
This could easily be a main course salad, but if you want to offer it as a side serve it with:
- Chipotle Beef Burgers
- The Ultimate BLT Sandwich
- Chicken Thighs Stuffed With Mushrooms
- Roasted Chicken Thighs
- Deviled Burgers
- Grilled Marinated NY Strip Steak
Other Vegetarian Salads with a Lot Going On:
- Mediterranean Tomato Wheat Berry Salad with Fresh Herbs
- Chopped Winter Salad
- Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives
- Greek Tabbouleh Salad
- Farro and Vegetable Salad
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Roasted Chickpea, Apple and Feta Salad
- 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
- 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.
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