Mediterranean Crunch Chopped Salad With Roasted Chickpeas

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  • 1 bagĀ Taylor Farms Mediterranean Crunch Chopped Salad
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 cup cherry tomatoes, sliced crosswise
  • 1/2 avocado, cubed


  1. Preheat oven to 425 degrees Fahrenheit. Add the contents of the salad bag into a large bowl, setting aside the feta cheese, flat bread sticks, and dressing.
  2. Spread chickpeas on an aluminum-foil-lined baking sheet. Drizzle extra-virgin olive oil over chickpeas, and season with cumin, paprika, and oregano. Bake for 20-25 minutes or until chickpeas are crisp.
  3. Add chickpeas to the salad bowl, along with cherry tomatoes, avocado, feta cheese, and flat bread sticks. Toss with dressing packet, and serve immediately.


Recipe courtesy of Kale Me Maybe.

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