Mediterranean Salad With Crispy Chickpeas

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.

Ingredients for servings

    Mediterranean Salad with Crispy Chickpeas

  • 1 can chickpeas drained and rinsed certified gluten-free if necessary

  • 1 tablespoon olive oil

  • 0.5 teaspoon salt

  • 0.25 teaspoon garlic powder

  • Mediterranean salad

  • 1 large red onion thinly sliced

  • 1 large red bell pepper thinly sliced

  • 1 large green bell pepper thinly sliced

  • 6 cup salad greens

  • 0.25 cup hummus

  • 1 tablespoon lemon juice

  • 1 tablespoon water

  • 0.5 cup crumbled pita chips


  • 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.

  • 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.

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