My Big Fat Greek Salad Recipe

Prep vegetables

Wash and thoroughly dry the mixed salad greens. Peel and halve the English cucumber lengthwise; scoop seeds if very seedy, then slice into 1/4-inch half-moons to yield about 1 cup. Thinly slice the red onion into half-moons and separate into rings; measure 1/2 cup. Drain oil-packed sun-dried tomatoes and slice into strips if not already sliced. Pit and halve the kalamata olives if needed. Halve the pepperoncini (remove seeds if you want less heat). Crumble the feta and set all components aside in separate bowls.

Place the 8 cups of mixed greens in a large salad bowl big enough to toss later; keep other prepared ingredients nearby for assembly.

Dry and season chickpeas

Preheat the oven to 425°F (220°C). Pat the drained and rinsed chickpeas very dry with paper towels, removing any loose skins. In a bowl, toss the chickpeas with 2 tbs olive oil, 1 tsp cornstarch, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp sea salt until evenly coated.

Spread the seasoned chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast 20–30 minutes, shaking the pan every 8–10 minutes, until chickpeas are deeply golden and crisp. For extra crunch, broil 1–2 minutes at the end while watching closely. Remove from oven and cool slightly — they will crisp more as they cool. Taste and adjust salt if needed.

Make dressing

In a bowl, whisk 1/2 cup well-stirred tahini with 3 tbs fresh lemon juice, 2 tbs olive oil, 1 minced garlic clove, 1 tsp red wine vinegar, 1/2 tsp Dijon, 1/2 tsp honey or maple, 1/2 tsp kosher salt, and 1/4 tsp black pepper. The mixture will be thick — whisk while adding up to 3 tbs warm water, 1 tbs at a time, until you reach a pourable but creamy consistency (about 2–3 tbs total). Taste and adjust acidity or salt: add more lemon for brightness or a pinch more honey if too tart.

Toss and build

Pour about 3/4 of the lemon tahini dressing over the greens (reserve some for guests to add more if desired). Using salad tongs, gently toss the greens with the dressing to evenly coat. Add the cucumber slices, red onion, sun-dried tomatoes, kalamata olives, and pepperoncini on top of the dressed greens. Scatter the crumbled feta over the salad.

Top the salad with the warm (or cooled) crispy chickpeas so they stay crunchy. Finish with an optional sprinkle of lemon zest and 2 tbs chopped fresh parsley or mint for brightness.

Serve immediately with the remaining dressing on the side. Suggestion: provide extra pepperoncini and olives for people who want more of those flavors.