{"id":34452,"date":"2022-02-23T10:57:43","date_gmt":"2022-02-23T17:57:43","guid":{"rendered":"https:\/\/www.betternutrition.com\/?post_type=recipe&p=34452"},"modified":"2022-02-23T10:57:43","modified_gmt":"2022-02-23T17:57:43","slug":"mediterranean-salad-with-crispy-chickpeas-and-herbed-vinaigrette-recipe","status":"publish","type":"recipe","link":"https:\/\/www.betternutrition.com\/recipes\/mediterranean-salad-with-crispy-chickpeas-and-herbed-vinaigrette-recipe\/","title":{"rendered":"Mediterranean Salad with Crispy Chickpeas & Herbed Vinaigrette"},"content":{"rendered":"

If you want to simplify this recipe, you can skip the prepared hummus, but if you have it on hand, it\u2019s worth going for both. The herbed vinaigrette features parsley, mint, basil and chives for maximum herby flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"

We’re chickpea obsessed, and this salad features the beloved legume in two ways \u2013 oven-baked to a crisp and then smeared under the salad in hummus form.<\/p>\n","protected":false},"featured_media":34453,"template":"","categories":[384],"tags":[1437,1568,2263,2264,2265,531,670],"byline":[2028],"cuisine":[1242],"cooking-method":[],"dietary-restriction":[],"dish-type":[],"legacy-category":[],"acf":{"reference_id":"ci0262b66f1000278a","saturated_fat_content_in_grams":"8","carbohydrate_content_in_grams":"27","sugar_content_in_grams":"8","duration_in_minutes":"50","polyunsaturated_fat_content_in_grams":"4.5","ingredient_section":[{"ingredient_section_header":"VINAIGRETTE","ingredients_list":[{"ingredient":"\u00bd cup extra-virgin olive oil, divided\u00a0"},{"ingredient":"2 cloves garlic, minced"},{"ingredient":"3 tbsp chopped fresh parsley\u00a0"},{"ingredient":"2 tbsp chopped fresh mint"},{"ingredient":"1 tbsp chopped fresh basil"},{"ingredient":"1 tbsp chopped chives"},{"ingredient":"\u00bc cup white wine vinegar"},{"ingredient":"1 tsp Dijon mustard"},{"ingredient":"\u00bd tsp sea salt"},{"ingredient":"\u00bc tsp ground black pepper"},{"ingredient":""}]},{"ingredient_section_header":"SALAD","ingredients_list":[{"ingredient":"1 15-oz can chickpeas, drained, rinsed and thoroughly dried"},{"ingredient":"2 tsp extra-virgin olive oil"},{"ingredient":"sea salt, to taste"},{"ingredient":"1 head romaine lettuce, chopped"},{"ingredient":"1 English cucumber, quartered lengthwise, chopped"},{"ingredient":"8 oz cherry or grape tomatoes, halved"},{"ingredient":"2 oz full-fat feta cheese, crumbled\u00a0"},{"ingredient":"\u00bd cup prepared hummus, optional"},{"ingredient":"4 large eggs, hard boiled and halved lengthwise"},{"ingredient":"ground black pepper, to taste"},{"ingredient":""}]}],"fat_content_in_grams":"41","monounsaturated_fat_content_in_grams":"26.5","sodium_content_in_milligrams":"681","protein_content_in_grams":"17","disqus_id":"06f1a32d-8014-11ea-ad9a-027bf0079424","cholesterol_content_in_milligrams":"199","servings":"4","primary_image_src":"https:\/\/www.cleaneatingmag.com\/wp-content\/uploads\/2020\/05\/mediterranean-salad_92-web.jpg","primary_image_alt_text":"Mediterranean Breakfast Salad","primary_image_attribution":"Photography by Suech and Beck. Food Styling by Christopher St. Onge. Prop Styling by The Props","serving_size":"\u00bc of recipe","instructions":"

<\/p>\n

    \n
  1. Make vinaigrette: In a small skillet on low, combine one-half of oil and garlic. Heat until mixture begins to sizzle; let sizzle for 30 seconds, then transfer to a small bowl to cool. Combine remaining one-half of oil, parsley, mint, basil, chives, vinegar and mustard in a small food processor; pulse to mix. Add cooled garlic mixture, salt and pepper; blend until well combined.<\/li>\n
  2. Prepare salad: Preheat oven to 350\u00baF. In a bowl, toss chickpeas with oil and salt. Spread on a baking sheet and bake until chickpeas are golden and very crisp, 40 to 45 minutes, shaking pan occasionally. Transfer to a bowl to cool.<\/li>\n
  3. In a bowl, combine romaine, cucumber, tomatoes and feta. Add enough dressing to lightly coat; gently toss. Add more dressing as needed. If using, spread hummus on bottom of each plate. Top with cucumber mixture. Place 2 egg halves on each plate and sprinkle with additional salt. Season salads with pepper and sprinkle with crispy chickpeas.<\/li>\n<\/ol>\n

    MAKE AHEAD:<\/strong> Make the dressing up to 2 days ahead; cover and refrigerate. Chickpeas can be made the day before and stored in a loosely covered container. You may need to briefly toast them to crisp them up again.<\/p>\n

     <\/p>\n","prep_time_in_minutes":"20","calories_in_grams":"534","fiber_content_in_grams":"9","publication_status_path":"\/recipes\/mediterranean-salad-with-crispy-chickpeas-and-herbed-vinaigrette-recipe","is_sponsored":"","is_exclusive_content":"0","unsaturated_fat_content_in_grams":"","trans_fat_content_in_grams":"","cook_time_in_minutes":"","alternate_paths":false,"test_sync":"","post_video":false,"add_square_crop":false,"sponsored":false,"membership_content":false,"exclude_post":false,"post_incontent_cta_disable":false,"issue":{"issue":false}},"yoast_head":"\nMediterranean Salad with Crispy Chickpeas<\/title>\n<meta name=\"description\" content=\"We're chickpea obsessed! 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