Smashed Chickpea Chopped Salad with Roasted Red Onion, Dried Apricots &Amp; Creamy Greek Dressing

Looking for a salad that’s hearty, flavorful and packed with protein? This chopped salad brings together crispy spice-roasted smashed chickpeas, crunchy cucumbers, crisp lettuce, sweet caramelized red onion and chewy dried apricots. Every bite offers a delightful mix of textures and tastes.

The star of the show is the creamy Greek dressing, made with sour cream, mayonnaise and Greek vinaigrette, which ties all the ingredients together beautifully. Perfect as a satisfying lunch or a light dinner, this salad is sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas. Pat them dry with a clean towel, then spread on the baking sheet. Using the bottom of a mug or a fork, gently smash each chickpea until flattened but still holding together.
3. Drizzle the smashed chickpeas with 2 teaspoons of cooking oil. Sprinkle with the shawarma spice blend, garlic powder, salt and pepper. Toss to coat evenly. Spread in a single layer.
4. Peel and cut the red onion into 1/2-inch thick rounds. Place on the same baking sheet, drizzle with remaining 1 teaspoon cooking oil and season with salt and pepper.
5. Roast for 15-20 minutes, until chickpeas are crispy and onion is caramelized. Remove from oven and let cool slightly.
6. Meanwhile, prepare the dressing: In a small bowl, combine the sour cream, mayonnaise and Greek vinaigrette. Whisk until smooth. Season with salt and pepper to taste.
7. Wash and dry the baby lettuce. Chop the lettuce into bite-sized pieces. Dice the mini cucumber and bell pepper into small cubes. Finely chop the dried apricots and parsley.
8. In a large bowl, combine the chopped lettuce, cucumber, bell pepper, apricots and parsley. Add the roasted chickpeas and red onion (break onion into rings if desired).
9. Pour the dressing over the salad and toss gently to coat. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can roast the chickpeas and onion in advance, but it’s best to assemble the salad just before serving to keep the lettuce crisp. Store components separately.

What can I use instead of Greek vinaigrette?

You can substitute with a mixture of lemon juice, olive oil and a pinch of oregano for a similar flavor.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and dressings to confirm.