Mediterranean Recipe
Mixed greens tossed with lemon vinaigrette, feta cheese, roasted heirloom tomatoes, cucumbers, kalamata olives and crispy chickpeas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Heirloom Tomatoes
Preheat your oven to 400°F (200°C). Cut the heirloom tomatoes in half and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until soft and slightly caramelized.
- 2
Prepare the Crispy Chickpeas
In a separate bowl, toss the cooked chickpeas with olive oil, salt, and your choice of spices (such as paprika or garlic powder). Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy.
- 3
Make the Lemon Vinaigrette
In a small bowl, whisk together the juice of 1 lemon, 1/4 cup of olive oil, salt, and pepper to taste until well combined.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted heirloom tomatoes, diced cucumbers, kalamata olives, and feta cheese. Drizzle with the lemon vinaigrette and toss gently.
- 5
Top with Crispy Chickpeas
Add the crispy chickpeas on top of the salad before serving for an added crunch.