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 recipe such a wow!
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I’m not a vegetarian and probably never will be, but I do enjoy dishes like these 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 definitely 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 dish! In my first version 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 recipe lower in carbs?
I’m always a fan of adding more low-carb ingredients to dishes that have a high-carb ingredient like chickpeas to lower the total carbs. In this chickpea salad recipe you could add more Feta cheese to decrease carbs. Or roast something like chopped red pepper, chopped cauliflower, or chopped radishes with the chickpeas, using a larger sheet pan. If you add low-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.)
- For this recipe, rinse and drain 2 cans of garbanzo beans.
- I mixed together the olive oil, Minced Garlic (affiliate link), red pepper flakes, salt, and pepper to be sure spices were well-distributed.
- Spread drained chickpeas into a large rectangular baking dish; then mix in olive oil mixture.
- Put in oven that’s preheated to 375F/190C. While chickpeas are roasting, chop up a generous amount of fresh mint.
- I have 3/4 cup crumbled Feta in this photo, but I’d use a full cup; your choice on that!
- After 15-18 minutes, remove chickpeas from oven.
- If there’s olive oil in the baking dish that hasn’t been absorbed, use a slotted spoon to transfer chickpeas to a bowl.
- Let chickpeas cool about 5 minutes.
- Mix in crumbled Feta and chopped mint, season with additional salt and fresh ground black pepper if desired, and serve warm.
- 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.
Roasted Chickpea Salad with Feta, Mint, and Lemon
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
- Preheat oven to 375F/190C.
- Dump chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.
- Let chickpeas drain at least 5 minutes. (You can pat them dry with paper towels if they still seem wet after that.)
- Mix together the olive oil, finely minced garlic, red pepper flakes, salt, and fresh ground black pepper.
- Spray a large rectangular baking dish with nonstick spray (11 X 7 or slightly larger).
- 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.
- While chickpeas are roasting, wash mint, spin dry or dry with paper towels, and finely chop with large chef’s knife.
- Crumble Feta.
- Start to check chickpeas after 15 minutes, and as soon as they are hot and barely beginning to crisp on top remove from oven.
- 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.)
- Let chickpeas cool 5 minutes, then stir in crumbled Feta and chopped mint.
- Season with more salt and fresh ground black pepper if desired.
- 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:
6Serving Size:
1Amount 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.
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 this Roasted Chickpea Salad with Feta, Mint, and Lemon. 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 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 in 2023.
52 Comments on “Roasted Chickpea Salad with Feta, Mint, and Lemon”
Do you think another herb might work with this? Parsley, perhaps? Just don’t have any mint on hand. Looks amazing though and I can’t wait to try it!
Yes, I think parsley or basil would both be good, hope you enjoy!
Just made this tonight for the first time, and it was just as good as it looks! I’ve been looking for an excellent “standby” recipe for when we have vegetarian friends over for dinner, and this definitely fills the bill. Thank you!
So glad you liked it; I love this recipe!
Oh my deliciousness! The picture looked so yummy that I had to try this. Especially since I love garbanzo beans. This dish had so much flavor. I did not have red pepper flakes so I used cayenne pepper instead. Great great recipe. A fav for sure!
Lauren, this is one of my favorites! So glad you enjoyed it.
just made this– love it! perfect for a picky vegetarian in college like myself. i will absolutely be making it again! thank you for the recipe 🙂
Kristen you are welcome to feature my recipes as long as you just use my photo and a link to find the recipe on my site, thanks!
This looks soo good! Do you mind if I feature you in my new series 100 recipes from 100 blogs? You can read more about it here: http://www.theforeigndomestic.com/2012/01/from-your-kitchen-to-mine-100-recipes.html
Katherine, thanks for the nice words about my blog!
I just did a post on the recipe! Seriously, it's a new favorite. Thanks again! http://www.katherinemartinelli.com/blog/2011/roasted-chickpeas-feta-mint-recipe/
Katherine, so glad you liked it!