Greek Wedge Salad with Crispy Chickpeas

I really like taking basic recipes and giving them a contemporary twist, and this Greek Wedge Salad has change into one in all my favourite salads to make. It has all the things I really like a couple of conventional Greek salad…crisp greens, briny olives, creamy feta, contemporary herbs, and a brilliant home made French dressing, however it’s served over crunchy iceberg wedges as a substitute of chopped lettuce. It feels a bit extra particular, however it’s simply as straightforward.

The crispy roasted chickpeas are what actually make this salad stand out. They add crunch, protein, and a lot taste, making the salad satisfying sufficient for a lightweight meal whereas nonetheless being the right facet dish.

I really like serving this salad with my Greek Turkey Burgers, Greek Hen Kabobs, or Greek Sheet Pan Hen for a straightforward Mediterranean-inspired dinner. Add a facet of Lemon Potatoes, Hummus, and Tzatziki with heat pita (or pita chips), and you’ve got a contemporary, colourful meal that’s excellent for summer season dinners, cookouts, or entertaining.

Whether or not you’re feeding your loved ones or bringing a dish to share, this Greek Wedge Salad is assured to vanish quick. Give it a strive, I believe you’ll end up making it on repeat!

Components (with Useful Notes)

For the Roasted Chickpeas

• Chickpeas: I used canned chickpeas to maintain the recipe tremendous easy. Drain, rinse, and pat them very dry earlier than roasting so that they get crispy as a substitute of steaming.
• Olive oil: Helps the chickpeas brown and crisp up.
• Garlic powder: Provides savory taste with out burning within the oven.
• Dried oregano: A basic Greek herb that seasons the chickpeas superbly.
• Paprika: Provides colour and delicate smoky taste.
• Kosher salt and black pepper: Season generously.

For the Greek Dressing

• Olive oil: Use a good-quality additional virgin olive oil for one of the best taste.
• Purple wine vinegar: Provides the dressing its signature tang.
• Recent lemon juice: Brightens all the things up.
• Honey: Balances the acidity with out making the dressing candy.
• Garlic: Recent garlic provides daring taste.
• Dijon mustard: Helps emulsify the dressing.
• Dried oregano: The signature herb in Greek French dressing.
• Kosher salt and black pepper: Season to style.

For the Salad

• Iceberg lettuce: Search for a agency, heavy head with crisp leaves.
• English cucumber: Crisp, gentle, and doesn’t want peeling.
• Grape tomatoes: Candy and juicy.
• Kalamata olives: Their briny taste is crucial for a Greek-inspired salad.
• Purple onion: Slice thinly so it doesn’t overpower the salad.
• Feta cheese: Use a block of feta and crumble it your self for one of the best taste and texture.
• Recent parsley: Provides freshness and colour.

The way to Retailer

This salad is finest loved contemporary., however when you’d prefer to prep forward:

• Roast the chickpeas as much as 3 days upfront and retailer them in an hermetic container at room temperature. In the event that they soften, crisp them in a 350°F oven for a couple of minutes.
• Make the dressing as much as 5 days forward and refrigerate. Shake or whisk properly earlier than utilizing.
• Chop the greens and retailer them individually within the fridge.
• Reduce the lettuce wedges the day you intend to serve for optimum crispness.

As soon as dressed, leftovers will change into gentle, so it’s finest to retailer the dressing individually if attainable.

Salads

Greek Wedge Salad

This Greek Wedge Salad is contemporary, crisp, and filled with Mediterranean flavors. Iceberg lettuce wedges are topped with cucumber, tomatoes, kalamata olives, feta, crispy roasted chickpeas, and a home made Greek French dressing for a straightforward facet dish that is excellent for summer season meals and entertaining.

For the chickpeas:

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• Kosher salt and black pepper, to style

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons pink wine vinegar
• 1 tablespoon contemporary lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to style

For the salad:

• 1 head iceberg lettuce
• 1 cup diced English cucumber
• 1 cup halved grape tomatoes
• 1/2 cup halved kalamata olives
• 1/2 cup thinly sliced pink onion
• 1/2 cup feta cheese
• 2 tablespoons chopped parsley

• Roast the chickpeas: Preheat the oven to 400°F. Pat the chickpeas dry with a paper towel. Place on a baking sheet and toss with olive oil, garlic powder, oregano, paprika, salt, and pepper. Unfold into an excellent layer and roast for 20 to 25 minutes, or till crispy, shaking the pan midway by means of. Let cool barely.

• Make the dressing: In a small bowl or jar, whisk collectively the olive oil, pink wine vinegar, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper till properly mixed.

• Put together the lettuce: Take away any wilted outer leaves from the iceberg lettuce. Reduce the pinnacle into 6 wedges, maintaining the core intact so the wedges maintain collectively.

• Assemble the salad: Place the lettuce wedges on a serving platter or particular person plates. High with cucumber, tomatoes, olives, pink onion, feta cheese, and roasted chickpeas.

• Costume and serve: Drizzle the dressing over the wedges and end with chopped parsley. Serve instantly.

• Pat the chickpeas very dry earlier than roasting so that they change into crispy.
• The chickpeas will proceed to crisp barely as they cool.
• Use a block of feta and crumble it your self for one of the best taste.
• Maintain the lettuce core intact when reducing wedges so that they maintain collectively.
• Costume the salad proper earlier than serving for the crispiest texture.
• The dressing could be made a number of days forward and refrigerated. Shake properly earlier than serving.
• Leftover roasted chickpeas make an incredible snack or salad topper.

Energy: 234kcal, Carbohydrates: 16g, Protein: 7g, Fats: 14g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 13g, Ldl cholesterol: 11mg, Sodium: 530mg, Potassium: 369mg, Fiber: 5g, Sugar: 4g, Vitamin A: 945IU, Vitamin C: 10mg, Calcium: 127mg, Iron: 2mg

Key phrases chickpea, cucumber, tomato, wedge salad

Have you ever tried this recipe?

Depart a remark under and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Variations

• Add grilled rooster, shrimp, salmon, or steak to show it into a whole meal.
• Add sliced pepperoncini for a tangy kick.
• Toss on diced avocado for additional creaminess.
• Sprinkle with toasted pita chips for a crunch.
• Add chopped bell peppers for additional colour and sweetness.
• High with tzatziki and hummus for additional taste.
• Use romaine hearts when you want, although iceberg provides the basic wedge texture.

Extra Greek Salad Recipes