Roasted Chickpea Greek Salad with Cashew Dressing
Crispy roasted chickpeas, fresh and delicious veggies, crumbled feta cheese and a creamy cashew dressing - one mediterranean salad.
Ingredients
For the cashew dressing
- 1 cup raw cashews soaked
- ½ cup water
- 1-2 tbsp lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp Dijon mustard
- 1-2 tbsp sour cream
- ⅓ tsp salt
For the crispy chickpeas
- 1 (14 oz) can chickpeas drained, rinsed
- 1 tbsp olive oil extra virgin
- 1 tsp smoked paprika
- salt
- black pepper freshly ground
For the salad
- ½ head iceberg lettuce roughly chopped
- 2 cups baby spinach
- 1 cup cherry tomatoes halved
- 4-5 radishes thinly sliced
- 4 oz feta cheee crumbled or diced
Instructions
Prepare the cashew dressing
- Soak cashews in water for at least 4 hours to be easier to blend. Rinse until the water runs clean.
- Add all the ingredients in a blender and mix until smooth, about 2-3 minutes. For a thinner consistency, slowly add more water.
- Taste and add more lemon juice to make it more tangy, or salt to intensify the flavours. Serve immediately or set aside in the refrigerator.
Prepare the roasted chickpeas
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Drain and rinse the chickpeas, then pat dry with a kitchen towel.
- Transfer to the baking sheet, drizzle with olive oil and season with smoked paprika, salt and freshly ground black pepper. Stir to coat.
- Arrange them in a single layer and bake for 20 minutes, stirring them halfway through.
Prepare the salad
- In a large bowl, add chopped iceberg lettuce, baby spinach, sliced radishes, halved tomatoes, crumbled feta cheese and roasted chickpeas.
- Add cashew dressing right before serving and toss to coat. Sprinkle with freshly ground black pepper.