Roasted chickpeas add a savory crunch to this Mediterranean inspired Fig and Feta Salad with walnuts and homemade garlic dressing!
I love salads of all kinds.
I think it actually bothered my husband back when we were dating. No matter what restaurant he took me to, I ordered a salad.
Fancy steak house? Authentic Italian? Classic Tex Mex?
Salad. Salad. And more salad.
Yes, some of that was the leftover dieting mentality that the Lord was still helping me grain freedom from. But, it was also that I just love salads.
And, of all the salads I’ve eaten, my favorites are the ones that are chock-full of different textures and flavors, and topped with incredible homemade dressings. So, it won’t surprise you that I adore this Fig and Feta Salad with Roasted Chickpeas and Walnuts.
But, get this! My husband – the guy who was ordering the steaks and pastas and burgers on our dates all those years ago – said this was his favorite salad ever!
Come to think of it, he also gushed on and on about that Bacon, Avocado, and Blue Cheese Salad I made a couple of years ago, and about the Brussels Sprouts Salad with cranberries, pecans, and warm bacon dressing I took to Thanksgiving.
(1) Deep down, he’s a salad lover and just doesn’t realize it yet; or
(2) This salad is just that good.
Since he forces his way through most salads like I do folding laundry, I’m going with the latter. 😉
Was it the savory-sweet combination of the dried figs, feta cheese, and garlicky dressing that won him over?
Or maybe it was the crunch of the walnuts and roasted chickpeas?
Either way, this Fig and Feta Salad is a keeper!
Serve it with crusty bread for a lighter meal, or pair it with grilled steaks or my 3-Ingredient Greek Chicken for a heartier dinner.
- 1 can Organic chickpeas
- Avocado oil cooking spray
- Garlic salt
- 6 oz Blend of leafy greens of choice I used green leaf and baby kale
- 10 Dried Mission figs sliced horizontally
- 1/2 cup Chopped walnuts
- 1/2 cup Crumbled feta cheese
- 2 Tbsp Thinly sliced red onion
- 4 cloves Garlic pressed or minced
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp Raw honey
- 4 tsp raw apple cider vinegar
- 1/2 tsp Sea salt
- Black pepper to taste
- 1/2 cup + 2 Tbsp Extra virgin olive oil
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Rinse and drain chickpeas, then gently rub them between two kitchen towels to remove excess moisture. This will also release the outer layer of skin on some of the chickpeas. I remove these and discard them.
Transfer chickpeas to parchment lined baking sheet. Spray with cooking spray and sprinkle generously with garlic salt. Bake for 20-30 min, removing 2-3 times during cooking to stir and apply another coating of cooking spray and garlic salt. Allow to cool a few minutes on pan before adding to salad.
While chickpeas are cooking, prepare dressing: stir all ingredients except olive oil together, then whisk continuously while slowly drizzling oil into the mixture. Set aside.
To assemble the salad, combine all ingredients, and gently toss with dressing.