This Pantry Chopped Salad with Roasted Chickpeas is made entirely from ingredients that you likely have in your cupboards and refrigerator right now; no shopping required! The salad is perfect served as a light lunch, a vegetarian main course, or as a beautiful accompaniment to your weeknight meal.
This Pantry Chopped Salad with Roasted Chickpeas is my go-to, no-excuses, healthy salad. I used to live in Santa Monica, CA and often ate a dish similar to this one at a tiny beachside bistro. Feet in the sand, sun shining on my back, an enormous bowl of briny, good-for-me greens in front of me, I was in heaven. I decided even before I left town that I would one day have to learn how to recreate that experience (the greens part at least) at home; it was too good not to.
So I did.
The combination has an Italian edge to it (Think: roasted red peppers, slick black olives, and lots of oregano!) and a tangy bite. I especially appreciate these flavors in the winter months in the northeast, where I live now. Our fresh produce options are sometimes lacking, so being able to reach into my pantry for a bit of brightness is a plus.
Pantry Chopped Salad with Roasted Chickpeas
In addition to being incredibly flavorful, this Pantry Chopped Salad is delightfully versatile. You can swap jarred roasted peppers out for fresh if you prefer. Add sliced cucumbers or radishes for more veggie power.
Feel free to play with the dressing too. The olives can be replaced by diced shallots or left out altogether for a simple vinaigrette. If I am feeling like I want an extra zingy dressing, I’ll add a few drops of liquid from the pepperoncini jar to the red wine vinegar. The world is your oyster with this one!
You could even add edible flowers as I did here. Although they’re completely unnecessary, of course.
One thing to note about the roasted chickpeas is that they do require some time to roast (40-45 minutes in the oven), but my guess is that once you try them, you’ll want to permanently keep a supply of them on hand. They’re an incredibly addicting snack! My recommendation is to make a batch – or two – whenever you’re meal-prepping and store the chickpeas in an airtight container to use throughout the week. They’ll stay fresh for about 5 days and make for an excellent snack on their own or used as a topping anywhere you would add a crouton.
If you’re looking for a unique salad that is simple to prepare – and is sure to wake up your taste buds at that – this one is your ticket. Enjoy this Pantry Chopped Salad solo (maybe beachside if you can!), or multiply the proportions and whip it up if you’re having company over for dinner. Everyone is sure to love it!
Ingredients
- 1 14-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Pinch of salt & pepper
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon chopped pitted black olives
- 1/4 teaspoon dried oregano
- Pinch of salt & pepper
- 2-3 cups chopped mixed greens (I like a mix of iceberg and romaine for the texture.)
- 1 whole roasted red pepper, sliced
- 3-4 pepperoncini, sliced
- 2 tablespoons roughly chopped cheese, such as Parmesan, Pecorino Romano, or Manchego
- Roasted chickpeas (as many or as few as you like)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a small bowl, toss the chickpeas with the vinegar, oil, salt, and pepper. Place on the baking sheet in a single layer and roast for approximately 40-45 minutes, tossing at least once. The chickpeas should be slightly browned and crunchy when you remove them from the oven. Set aside.
- Whisk the vinegar and oil together in a small bowl. Add the olives, oregano, salt, and pepper, and gently stir to combine.
- Add all ingredients to a large bowl. Toss with the dressing. Enjoy!
Notes
The proportions listed here will make 1 large salad (I like a lot of lettuce!), but feel free to play around as you like.
Home Chef Tip: If you would like to make this salad vegan-friendly, omit the cheese and add a sprinkle of Nutritional Yeast instead, for a nutty, Parmesan-like flavor.
We hope you love this Pantry Chopped Salad with Roasted Chickpeas recipe from SoFabFood Contributor, Carlynn from JJ Begonia, as much as we do. If you enjoyed this simple and flavorful meal idea, be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook and follow us on Pinterest for more incredible meal ideas. Enjoy!
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