Roasted Chickpea Salad with Feta, Mint, and Lemon

Roasted Chickpea Salad with Feta, Mint, and Lemon is perfect for a summer side dish, and this recipe is vegetarian and gluten-free! It’s the combination of Feta Cheese and fresh mint that makes this chickpea salad such a wow!

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I’m not a vegetarian and probably never will be, but I do enjoy dishes like this Roasted Chickpea Salad with Feta, Mint, and Lemon and I think this is a perfect easy side dish or meatless main dish for summer. I’m someone who eats dried beans sparingly on my carb-conscious approach to eating, but I would indulge in a salad like this once in a while.

And the trick of roasting the chickpeas with garlic adds so much flavor to this recipe! In my first attempt I increased the amount of garlic, and after it cooked with the chickpeas I thought the garlic flavor was too strong, so even if you’re a garlic fan, I don’t recommend upping the garlic. But I certainly wouldn’t mind a bit more Feta! And if you have fresh mint that’s taking over your herb garden, this is a perfect way to use it.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• canned chickpeas, also called garbanzo beans
• Olive Oil (affiliate link)
• fresh garlic cloves, finely minced or Minced Garlic (affiliate link) from a jar
• red pepper flakes
• salt and fresh ground black pepper to taste
• crumbled Feta Cheese
• chopped fresh mint
• lemon wedges to squeeze over finished dish (optional, but good)

How can you make the roasted chickpea salad lower in carbs?

I’m always a fan of adding more low-carb ingredients to dishes that have a high-carb ingredient like chickpeas, and that will lower the carbs per serving. In this chickpea salad recipe you could add more Feta cheese, or roast something like chopped red pepper, chopped cauliflower, or chopped radishes with the chickpeas, using a larger sheet pan. If you add some lower-carb ingredients I would slightly increase the amounts for the dressing.

More Recipes with Chickpeas:

• Balela Salad
• Curried Chickpea Salad
• Moroccan Chickpea Stew
• Socca (Chickpea Flatbread from France)
• Chickpea Salad with Tomatoes, Olives, and Herbs

How to make Roasted Chickpea Salad with Feta, Mint, and Lemon:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. For this recipe, rinse and drain 2 cans of garbanzo beans.
2. I mixed together the olive oil, Minced Garlic (affiliate link), red pepper flakes, salt, and pepper to be sure spices were well-distributed.
3. Spread drained chickpeas into a large rectangular baking dish; then mix in olive oil mixture. 
4. Put in oven that’s preheated to 375F/190C. While chickpeas are roasting, chop up a generous amount of fresh mint.
5. I have 3/4 cup crumbled Feta in this photo, but I’d use a full cup; your choice on that!
6. After 15-18 minutes, remove chickpeas from oven. 
7. If there’s olive oil in the baking dish that hasn’t been absorbed, use a slotted spoon to transfer chickpeas to a bowl.
8. Let chickpeas cool about 5 minutes.
9. Mix in crumbled Feta and chopped mint, season with additional salt and fresh ground black pepper if desired, and serve warm.
10. I like this with a squeeze of fresh lemon juice to brighten the flavors.

Make it a Meatless Meal:

For a meatless dinner I’d love this chickpea salad with something like Tomato Salad with Cucumber, Avocado, and Cilantro, Middle Eastern Tomato Salad, or Puerto Rican Spicy Cabbage Salad.

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Yield: 6 small servings

Roasted Chickpea Salad with Feta, Mint, and Lemon

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

This Roasted Chickpea Salad with Feta, Mint, and Lemon is a perfect idea for a meatless summer dish.

Ingredients

• two 15 oz. cans chickpeas, rinsed and drained (see notes)
• 2 T olive oil
• 2 fresh garlic cloves, finely minced
• 1/8 tsp. red pepper flakes
• salt and fresh ground black pepper to taste
• 1 cup crumbled Feta (more or less to taste)
• 3/4 cup chopped fresh mint (more or less to taste)
• lemon wedges to squeeze over finished dish (optional, but good)

Instructions

1. Preheat oven to 375F/190C.
2. Dump chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.
3. Let chickpeas drain at least 5 minutes.  (You can pat them dry with paper towels if they still seem wet after that.)
4. Mix together the olive oil, finely minced garlic, red pepper flakes, salt, and fresh ground black pepper.
5. Spray a large rectangular baking dish with nonstick spray (11 X 7 or slightly larger).
6. Put drained chickpeas into baking dish, add olive oil mixture and stir until the chickpeas are well coated with oil, then put in the oven and roast 15-18 minutes.
7. While chickpeas are roasting, wash mint, spin dry or dry with paper towels, and finely chop with large chef’s knife.
8. Crumble Feta.
9. Start to check chickpeas after 15 minutes, and as soon as they are hot and barely beginning to crisp on top remove from oven.
10. Spoon chickpeas into a serving dish. (Use a slotted spoon if there is any unabsorbed oil in the bottom of the baking dish, so the extra oil will be left behind.)
11. Let chickpeas cool 5 minutes, then stir in crumbled Feta and chopped mint.
12. Season with more salt and fresh ground black pepper if desired.
13. Serve warm, with lemon wedges to squeeze over the finished dish if desired.

Notes

Chickpeas are also called garbanzo beans. If you prefer to cook your own beans, use about 3.5 cups cooked beans.

Recipe adapted from The Bon Appetit Cookbook: Fast Easy Fresh (affiliate link).

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 346Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 22mgSodium 338mgCarbohydrates 41gFiber 11gSugar 8gProtein 16g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are too high in carbs for a low-carb diet plan, but see tips in this post for making a lower-carb version of the Roasted Chickpea Salad. This is a great dish for any phase of the original South Beach Diet, but serving size is limited to 1/3 to 1/2 cup of chickpeas for phase one, so this should be used as a small-serving side dish if eaten for phase one. 

Find More Recipes Like This One:
Use Dried Beans or Salad Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This roasted chickpea salad recipe was first posted in 2011. It was last updated with more information in 2024.

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