Transfer roasted chickpeas to a bowl Recipe
A vibrant and nutritious recipe featuring roasted chickpeas seasoned with garlic and smoked paprika, tossed with dried cranberries and crumbled feta cheese, all beautifully dressed in a fresh and zesty orange vinaigrette. This dish is perfect as a light lunch or a flavorful side that combines savory, sweet, and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad/Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Chickpea Base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
For the Orange Vinaigrette:
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp apple cider vinegar
- Pinch of salt
For Toppings:
- ¼ cup crumbled feta cheese
- ¼ cup dried cranberries
- 2 tbsp fresh parsley, chopped
- Optional: 2 tbsp toasted almonds or walnuts
Instructions
- Season the Chickpeas: Pat chickpeas dry with a paper towel. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Roast the Chickpeas: Preheat the oven to 400°F (200°C). Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 20 to 25 minutes until they become lightly crispy. Remove from the oven and allow to cool slightly.
- Make the Orange Vinaigrette: In a small bowl, whisk together fresh orange juice, orange zest, olive oil, honey, apple cider vinegar, and a pinch of salt until the dressing is smooth and emulsified.
- Assemble the Dish: Transfer the roasted chickpeas to a serving bowl. Add the dried cranberries and drizzle the orange vinaigrette over them. Toss gently to ensure everything is well-coated.
- Finish: Top with crumbled feta cheese, chopped fresh parsley, and, if using, toasted almonds or walnuts. Serve immediately for best flavor and texture.
Notes
- For a nuttier flavor and added crunch, be sure to toast the almonds or walnuts before adding.
- Adjust the amount of honey in the vinaigrette depending on your preference for sweetness.
- Can be served warm or at room temperature.
- Leftovers can be refrigerated for up to 2 days but may lose some crispness.
- To make this dish vegan, substitute the feta cheese with a plant-based cheese or omit entirely.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: chickpeas, roasted chickpeas, feta cheese, cranberry, orange vinaigrette, healthy salad, vegetarian recipe, Mediterranean dish