Greek Salad with Roasted Chickpeas

If you are in the mood for a greek culinary escape, this dish is a mediterranean delight! Simple, savoury & satisfying, this salad is beautifully punctuated with crunchy homemade garlic & rosemary chickpeas. Great as a main dish or paired with chicken or a kebab.

Tip: So delicious and satisfying, these roasted chickpeas are a great gluten-free crouton option for any salad.

Dressing:

Ingredients:

•  ¼ cup Della Terra Oregano White Balsamic Vinegar
• ½ cup Della Terra Extra Virgin Olive Oil
• 1 teaspoon French's Dijon mustard*
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon dried oregano 
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
  

* (make sure the mustard you are using is gluten free mustard for gluten free recipe)

Instructions:

1. Whisk the oregano white balsamic vinegar, Dijon mustard, and honey in a small bowl or jar.
2. Slowly drizzle in the olive oil, whisking constantly until emulsified. 
3. Stir in the garlic, oregano, salt, and pepper.
4. Taste and adjust seasoning as needed.
5. Let the dressing sit for at least 15 minutes before serving to allow the flavours to meld.

Garlic & Rosemary Roasted Chickpeas:

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tablespoon Della Terra Garlic Extra Virgin Olive Oil
• 1 tablespoon of Della Terra Rosemary Olive Oil
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika 
  

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Dry the chickpeas thoroughly with a clean kitchen towel or paper towel to ensure crispiness.
3. In a bowl, toss the chickpeas with garlic & rosemary olive oil, salt, pepper, and smoked paprika, until evenly coated.
4. Spread them out in a single layer on the baking sheet.
5. Roast for 25–30 minutes, shaking the pan halfway through, until golden brown and crispy.
6. Remove from the oven and immediately.
7. Let cool slightly and enjoy!

Salad Fixings:

Ingredients:

• 1 large head romaine lettuce, chopped (about 6 cups)
• 1 ½ cups cherry tomatoes, halved
• 1 cup cucumber, diced 
• ½ small red onion, thinly sliced
• ⅓ cup kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• ½ cup garlic & rosemary roasted chickpeas 
  

Method:

1. Assemble the salad: In a large bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, kalamata olives, and feta.
2. Add the crispy chickpeas: Scatter the roasted chickpeas over the salad just before serving to keep them crunchy.
3. Dress the salad: Drizzle with the prepared dressing and toss gently to coat.
4. Serve immediately and enjoy!