Celebrate lunch with Uproot Kitchen’s light and refreshing Mediterranean salad topped with crispy chickpeas! Munch bright flavors and crunchy textures drizzled in a creamy hummus dressing. Toss up this salad recipe to save time on busy workdays. It’s perfect for a brown bag lunch — just store the salad and chickpeas in separate airtight containers.
For the crispy chickpeas For the Mediterranean salad Preheat the oven to 400°F. Drain and rinse chickpeas, and dry them off using a kitchen dishcloth. Spread them on a baking sheet lined with parchment or foil. Drizzle chickpeas with olive oil, salt and garlic powder. Toss to combine. Roast for 25 minutes, shaking the pan occasionally. Set aside. Meanwhile, cook quinoa per package instructions. Let cool. In a large bowl, toss sliced veggies, quinoa and salad greens. In a small bowl, combine hummus, lemon juice and water to make the dressing. Drizzle over the salad, and toss until coated. To serve, top salad with chickpeas and crumbled pita chips. Serves: 4 | Serving Size: 1/4 recipe Per serving: Calories: 275; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 1mg; Sodium: 406mg; Carbohydrate: 42g; Dietary Fiber: 11g; Sugar: 5g; Protein: 10g Nutrition Bonus: Potassium: 386mg; Iron: 20%; Vitamin A: 56%; Vitamin C: 200%; Calcium: 9% Mediterranean Salad with Crispy Chickpeas
Ingredients
Directions
Nutrition Information
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.