Description
Salad:
2 cups romaine lettuce, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup kalamata olives, sliced
1/4 cup roasted red peppers, chopped
Marinated Feta:
1/2 cup feta cheese, cubed
2 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
Crispy Chickpeas:
1/2 cup canned chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Prepare the marinated feta: In a small bowl, mix feta cubes with olive oil, oregano, red pepper flakes, and black pepper. Let sit while preparing the rest of
the salad.
Make the crispy chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, garlic powder, smoked paprika, and salt. Spread on a baking sheet and
roast for 15-20 minutes until crispy.
Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.
Assemble the salad: In a large bowl, combine romaine, cucumber, cherry tomatoes, red onion, olives, and roasted red peppers. Toss with the dressing.
Top and serve: Add marinated feta and crispy chickpeas on top. Serve immediately and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 280 per serving Servings: 4 servings
