Crispy chickpeas, feta and shallot vinaigrette salad

Coming up with a new salad recipe is never an easy job. So I’m often looking for inspiration outside of my comfort zone. This time it found me in one of my favorite places to visit – Salt Spring Island goat cheese farm. The ingredient list was a little different but the spirit of the dish was all the same – fresh and vibrant, with lots of zing. 

This crispy chickpea and feta salad is a real keeper. It combines all the textures and flavors that make a truly delicious salad. Salty feta, savoury shallots, subtly sweet dressing, crunchy cucumbers and crispy chickpeas. All – on a soft pillow of spinach. 

Things you might want to know before jumping into the recipe:

• Not that I haven’t said it for ten thousand times but… no pre-crumbled feta, I’m begging you! Feta in brine is just so much more delicious, creamy, lucious and interesting. Crumble it into salad with your fingers – this way you’ll get a better variety of textures and bites.
• Save your aquafaba (aquawat?)! Aquafaba is the name of that bizarre opaque liquid covering your canned chickpeas. It’s a great egg white substitute for vegan-friendly dishes. Whipped, it’s as stable as regular meringue so you can use it to make, well… meringue, but also – cookies, mousses and any other recipe you would otherwise use egg whites for.

Possible substitutes:

1. Just like in the original recipe- soft, moderately salty goat cheese works really well here! You can also go in a hard cheese direction and add 3-6 month aged Manchego.
2. If you don’t love/can’t find shallots – red onion is a good alternative. 
3. If you are from the “cilantro tastes like soap” team – swap it for parsley:)
4. Sherry vinegar is particularly good for salad dressings as it’s more “round” and slightly sweet. However, if you don’t have it on hand – high quality white or red wine vinegar is a decent substitute.
5. If you can get your hands on Kalamata olives – toss some in! They were a part of the salad I had in Salt Spring and provide an unmatched burst of flavor.

Make sure to check out more amazing veggie-packed recipes:

• Gluten free version of my best zucchini fritters with feta
• Delicious Andalusian gazpacho
• Leek cannelloni with spinach and ricotta

Knowing that you use my recipes makes me so happy! If you end up making this crispy chickpeas, feta and shallot vinaigrette salad or any other recipes, please tag me @olesia.guts so I can see your creations!

Crispy chickpeas, feta and shallot vinaigrette salad

Serves: 2-3 Prep Time: 10 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 cup + 3 tbsp canned chickpeas, separated
• 1 tsp smoked paprika
• 3 oz feta cheese in brine
• 1/2 small shallot, thinly sliced
• 4 cups (~120 grams) baby spinach
• 1 small cucumber, sliced
• 1 bell pepper, sliced
• ½ cup raisins
• ¼ cup chopped cilantro leaves
• Juice of ½ lemon.

Shallot vinaigrette

• 2 tbsp olive oil
• 2 tbsp sherry or madeira vinaigrette
• ½ shallot, minced
• 1 tsp grainy mustard
• ½ tsp agave syrup or honey

Instructions

 

1. Wash baby spinach and cilantro leaves and let dry on a paper towel. Drain canned chickpeas and rinse under cold running water. Leave to dry on a paper towel.
2. For the dressing - mix all of the ingredients in a small bowl and set aside.
3. Heat 1 tsp neutral oil in a skillet over medium. When oil is hot (but not smoking!) add 3 tbsp well-dried chickpeas and saute, tossing every minute, for 8-10 minutes, until crispy and browned. In the end add salt and paprika and toss until evenly coated.
4. In a large bowl, mix spinach, chopped cilantro leaves, sliced shallot, cucumber, bell pepper, raisins and 1 cup chickpeas (uncooked). Crumble feta on top. Sprinkle with a generous pinch of salt, dress with vinaigrette and lemon juice. Toss until well combined. 
5. Serve immediately, garnished with crispy chickpeas!