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Fig and Feta Salad with Chickpeas + Walnuts

Course Salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes


Salad Ingredients:

  • 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

Dressing Ingredients:

  • 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. 


  • Any salad greens can be used for this. Just be sure you don't dress the salad too early if you're using lighter greens or the dressing and heavy toppings will weight it down.
  • The roasted chickpeas add a unique texture and flavor - don't skip them! And they're irresistible, so you may want to make a double batch to have extra for snacking!
  • If your dried figs are pretty firm, you may want to soak them in a bowl of water while you prep the other ingredients. Drain and slice them just before adding to the salad.
  • If you have a few extra minutes, toasting the walnuts adds a nice touch!
  • Extra dressing can be covered and stored in the fridge for up to a few weeks.  
  • Topping with my 3 Ingredient Greek Chicken turns this salad into a great main dish!