Chickpea, Cucumber & Feta Salad Recipe

Pan-roasted garlic and chickpeas add fabulous flavor and protein to this light Mediterranean salad.



  • 1 bag Fresh Express Leafy Green Romaine
  • 2 Tablespoon olive oil
  • 2 cloves garlic, smashed
  • 1 sprig rosemary
  • 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cucumber, cut in half, seeded and cut into ½-inch slices
  • 1 pint grape tomatoes, cut in half
  • 1/2 cup roasted sunflower seeds
  • 4 ounces whole wheat pita chips, broken into 3 pieces


  • In a medium sauté pan, heat two tablespoons olive oil and add the garlic and rosemary to perfume the oil.
  • Once garlic begins to color, add the drained chickpeas and pan roast them over medium-high for four minutes, shaking the pan and gently turning the chickpeas.
  • Cook till the chickpeas begin to turn a golden brown color.
  • Add salt and pepper and set aside.
  • In a large salad bowl, toss the cucumbers and grape tomatoes in the dressing to coat.
  • Add the Fresh Express Leafy Green Romaine and toss.
  • Add the pita chips and toss one last time.
  • Serve the salad divided among four plates.
  • Top with roasted chickpeas and sunflower seeds.

Dressing Ingredients:

  • 2 Tablespoon olive oil
  • 2 Tablespoon white-wine vinegar
  • 2 teaspoon fresh lemon juice
  • 3 Tablespoon fresh chopped parsley
  • 2 oz. crumbled feta cheese
  • Coarse salt
  • Cracked black pepper

Dressing Instructions:

  • In a small bowl, whisk together remaining oil, vinegar, lemon juice, parsley and feta cheese.
  • Season with salt and pepper.
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