Roasted Chickpea, Feta & Cranberry Salad, Tomato Pesto Dressing
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Hot girl summer salad season is well and truely upon us.
This salad is vegetarian, quick to make and super tasty.
Roasted chickpea, feta and cranberry salad, with a sundried tomato pesto dressing.
These cheeky chickpeas, covered in a cumin and paprika marinade, are the perfect crunch to compliment this salad. They are also the perfect protein replacement for your meal. I always love putting dried fruit into my salads, as they give a lovely chewy texture, to set your mouth on fire. In this dish I used cranberries, which combine perfectly with the crumbled feta cheese.
Give this sexy summer salad a go and let me know what you think of it!
If you'd like to see more of my recipes then please also check out my instagram page, @the.last.bite.food.blog
Roasted Chickpea, Feta & Cranberry Salad, Tomato Pesto Dressing
Recipe details
Ingredients
- -1 tin of Chickpeas: tossed in 1 tsp cumin, 1/2 tsp paprika, 1/2 salt and 1/2 pepper
- - Spinach leaves
- - Sweet corn
- - Fresh Roma tomato (chopped)
- - Sundried tomato’s
- - Spring onion
- - Cucumber
- - Feta cheese
- - Pumpkin seeds
- - Sunflower seeds
- - Dried cranberries
- - Dressing: 1 tsp red (sun-dried tomato) pesto, 2 tbsp olive oil, 1 tbsp apple cider vinegar, salt, pepper
Instructions
- Drain your chickepeas, and in a bowl toss in your seasonings.
- Pre heat your air fryer or oven to 180c and then air fry your chickpeas for approx 10/15 minutes in the air fryer until they have a crunch.
- Make your dressing by mixing together (sun-dried tomato) pesto, olive oil, apple cider vinegar, salt, pepper
- Wash and cut your salad items.
- Assemble your salad bowl by adding the salad, then you’re cooked chickpeas. Crumble on your feta cheese, add some sundried tomatoes, seeds and finally drizzle with your homemade dressing.
- ENJOY
Comments
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