Roasted Chickpea, Feta & Cranberry Salad, Tomato Pesto Dressing

The Last Bite
by The Last Bite
2 Servings
20 min

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!

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Roasted Chickpea, Feta & Cranberry Salad, Tomato Pesto Dressing
Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • -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 

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.