Low-Heat Roasted Mediterranean Chickpea Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm salad of slow-roasted chickpeas with Mediterranean spices, served over fresh greens with a lemon vinaigrette. This mediterranean-inspired low carb ready in about 50 minutes pairs canned chickpeas, extra virgin olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. On a baking sheet, toss 2 cups drained and rinsed canned chickpeas with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread chickpeas out in a single layer and roast for 40 minutes, stirring every 15 minutes, until chickpeas are golden and slightly crispy but not hard.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 medium diced cucumber.
  4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 2 tbsp chopped fresh parsley until emulsified.
  5. Step 5: Add the roasted chickpeas to the salad mixture, drizzle with the lemon vinaigrette, and toss gently to combine before serving.

Frequently asked questions

How long does Low-Heat Roasted Mediterranean Chickpea Salad take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Heat Roasted Mediterranean Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.

Can I substitute ingredients in Low-Heat Roasted Mediterranean Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Heat Roasted Mediterranean Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Heat Roasted Mediterranean Chickpea Salad?

Mediterranean low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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