Quick & Easy Greek Salad 

There’s nothing better than a Quick & Easy Greek Salad with Crispy Chickpeas! We recently made this very impromptu dish as a spin on my series “WTF to Make For Dinner”! This 30 minute meal was made on the fly and I only measured so that I could share this with you guys. It’s vegetarian but would be delicious topped off with some roast chicken or shrimp. Hope you enjoy!

How To Make My Quick & Easy Greek Salad 

Here’s a video of how I made my Quick & Easy Greek Salad ! For another delicious and easy weeknight meal, check out my Crunchy Rainbow Parmesan Salad recipe.

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Ingredients – For The Crispy Chickpeas

• 1 15-ounce can garbanzo beans, rinsed and dried well
• 1 tbsp. extra-virgin olive oil
• ½ tsp. garlic powder
• ½ tsp. dried oregano
• ¼ tsp. ground cumin
• ¼ tsp. cayenne pepper (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Ingredients – For The Salad

• 5 cups chopped romaine (from about 2 large romaine hearts)
• 1 green bell pepper, diced
• 1 pint cherry tomatoes, quartered (about 2 cups)
• ½ small red onion, thinly sliced
• 1 cup kalamata olives, drained and halved
• ½ cup sliced peperoncini, drained (plus 1 tablespoon peperoncini brine)
• 1 small bunch fresh mint, roughly chopped
• Juice of 1 lemon, plus wedges for serving
• ½ tsp. kosher salt
• Store-bought or homemade greek vinaigrette, to taste (I love SideDish Greek Vinaigrette)
• Feta (from Feta in brine), crumbled, to taste for serving
• Freshly ground black pepper, to taste for serving
• Dried oregano, to taste for serving

Step-By-Step Recipe Method – To Make The Crispy Chickpeas

1. Preheat the oven to 425°F.
2. Line a sheet pan with parchment paper. Drizzle the olive oil over top. Sprinkle on the garlic powder, dried oregano, cumin, cayenne pepper, salt and pepper. Use your hands to toss until thoroughly coated.
3. Bake until golden and crispy, about 25 minutes. Set aside to cool slightly.

Step-By-Step Recipe Method – To Make The Salad

1. In a large mixing bowl, combine the romaine, crispy chickpeas (from above), bell pepper, cherry tomatoes, red onion, kalamata olives, peperoncini, mint, lemon juice, and salt.
2. Pour a generous amount of vinaigrette overtop and toss until well combined and thoroughly coated.
3. Transfer to serving bowls and top with a very generous amount of feta. Garish with black pepper and dried oregano.