Description
A savory, tangy, fresh, creamy, and satisfying Greek salad bowl made with roasted chickpeas, sun-dried tomatoes, feta, and olives. Perfect for a quick, healthy, and flavorful meal in under 20 minutes.
Ingredients
1/2 cup pitted Kalamata olives, halved
1/2 cup feta cheese
1 (8 oz.) jar sun-dried tomatoes
2 cans chickpeas, drained and rinsed
Salad greens (as much as desired)
1 tbsp curry powder
1 tbsp garlic powder
2 tsp crushed red pepper flakes
Salt and cracked black pepper, to taste
2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the chickpeas on a baking pan, drizzle with olive oil, and season with curry powder, garlic powder, red pepper flakes, salt, and black pepper.
- Add the sun-dried tomatoes to the pan.
- Roast in the oven for 10 minutes.
- Slice the pitted Kalamata olives in half.
- Once roasted, separate the chickpeas and sun-dried tomatoes, and chop the tomatoes into smaller pieces.
- Assemble the bowls by layering salad greens on the bottom, then topping with feta cheese, olives, chickpeas, and sun-dried tomatoes.
- Serve immediately and enjoy.
Notes
Add cucumber, cherry tomatoes, and red onion for extra crunch.
Swap chickpeas for roasted lentils or white beans.
Use herbed or marinated feta for added flavor.
Add grilled chicken, shrimp, or tofu for more protein.
Substitute baby spinach or arugula for the greens.
Store leftovers in an airtight container up to 3 days, keeping chickpeas separate from greens.
Reheat chickpeas before serving for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 20mg
