Print

Transfer roasted chickpeas to a bowl Recipe

Transfer roasted chickpeas to a bowl Recipe
Print Recipe

★★★★★

4.7 from 16 reviews

A vibrant, nutritious dish featuring crispy roasted chickpeas seasoned with garlic and smoked paprika, topped with tangy feta, sweet dried cranberries, and fresh parsley, all tossed in a bright and zesty orange vinaigrette. Perfect as a light meal or a flavorful side.

Ingredients

Scale

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

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

Toppings

  • ¼ cup crumbled feta cheese
  • ¼ cup dried cranberries
  • 2 tbsp fresh parsley, chopped
  • Optional: 2 tbsp toasted almonds or walnuts

Instructions

  1. Season the Chickpeas: Pat the chickpeas dry using a paper towel to remove excess moisture. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper to evenly coat each chickpea with the seasoning mixture.
  2. Roast the Chickpeas: Preheat your oven to 400°F (200°C). Spread the seasoned chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until the chickpeas are lightly crispy on the outside. Remove from oven and let cool slightly.
  3. 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 well combined and emulsified.
  4. Assemble the Dish: Transfer the roasted chickpeas to a serving bowl. Add the dried cranberries and drizzle the orange vinaigrette over the mixture. Toss gently to ensure everything is coated evenly with the dressing.
  5. Finish: Sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Add toasted almonds or walnuts if using for extra crunch. Serve warm or at room temperature.

Notes

  • Patting the chickpeas dry before roasting is key to achieving crispiness.
  • You can substitute dried cranberries with dried cherries or raisins.
  • For a vegan version, omit the feta cheese or use a plant-based alternative.
  • To enhance the crunch, toast the almonds or walnuts lightly before adding.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat the chickpeas to regain some crispiness.

Nutrition

Keywords: roasted chickpeas, feta cheese, cranberry, orange vinaigrette, healthy salad, Mediterranean, vegetarian

Find it online: https://maicook.com/transfer-roasted-chickpeas-to-a-bowl-recipe/