Warm Chickpea Feta Salad with Fire Roasted Tomatoes

Warm roasted chickpea feta salad with olives, fire roasted tomatoes and arugula on a baking sheet ready to be served.

Warm Chickpea Feta Salad with Fire Roasted Tomatoes

This easy chickpea feta salad is the perfect weeknight dinner that's ready in around 20 minutes. It stars protein-packed chickpeas tossed in spices, and features cherry tomatoes and slabs of feta cheese roasted under the broiler, and briny olives.

Course Vegetarian Main Dish, Vegetarian Side Dish

Cuisine Mediterranean

Keyword chickpea feta salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 611.4kcal

Author Susan Pridmore

Equipment

baking sheet

Ingredients

2 cups cherry tomatoes left whole
3 tablespoons extra virgin olive oil
2 15.5 ounce cans of chickpeas (3 cups freshly cooked chickpeas)
1 ½ teaspoons kosher salt or 1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon smoked paprika (see Ingredients Notes in the post)
6 ounces feta cheese, cut into ½"-thick slabs (see Ingredients Notes in the post)
4 cups fresh arugula
½ cup pitted green olives and kalamata olives
2 tablspoons sherry wine vinegar or to taste

Instructions

Cook up dried chickpeas if you prefer to use freshly cooked chickpeas instead of canned. I have a great post on ways to cook chickpeas here.
Turn on the broiler in your oven, and line a baking sheet with parchment paper. Spread the cherry tomatoes on the baking sheet and drizzle with a very small amount of olive oil, approximately 1 tablespoon.
Slide under the broiler until they begin to char, about 5 - 6 minutes.
Toss the chickpeas in a large bowl with the remaining olive oil, salt, cumin and smoked paprika. Spread on the baking sheet around the fire roasted tomatoes.
Tuck the slabs of feta cheese into the chickpeas and tomatoes.
Slide under the broiler until the chickpeas and feta slabs are light toasted and the feta cheese is soft, about 7 - 10 minutes.
Using the same large bowl you used for add the spices to the chickpeas, toss the arugula with the olives to pick up any remaining oil and spices in the bowl.
When the roasting is done, remove the pan from the oven, but keep the chickpeas and feta warm by leaving them on the pan until ready to toss the salad.
Note: You can also serve this chickpea feta salad at room temperature, but it's best slightly warm.
When ready to serve, add everything to the large bowl to lightly toss. Serve with additional olive oil and sherry wine vinegar, and torn pieces of na'an or pita bread.

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