Mediterranean Chickpea Salad (Warm or Room Temperature)

Warm Mediterranean chickpea salad with lemon, olives, cherry tomatoes, and pistachios. Serve cozy from the oven or room temperature for mezze.

Course Salads

Cuisine Greek

Prep Time 15

Cook Time 1 15

Servings

Calories 339kcal

Preheat the oven to 170°C /375°F.
Add the olive oil to a large saucepan over medium-high heat. Sauté the onions and garlic for 3-4 minutes until soft and fragrant.
Add the tomato paste and cook, stirring for 2 minutes to build flavor. Add the tomatoes, chickpeas, olives, sugar, dried oregano, herbs, olive oil, half of the menon juice, a generous pinch of sea salt, freshly ground pepper, and chili flakes, and cook, stirring for two minutes.
⅓ cup extra virgin olive oil, 1 onion, 14 oz cooked chickpeas, 1 cup cherry tomatoes, 1 teaspoon sugar, ½ teaspoon chili flakes, 1½ tablespoons dried thyme, ⅓ cup olives, 6 garlic cloves
Pour everything into a baking pan. Add half a cup of water and mix to combine. Bake in the oven for an hour and 15 minutes.
Add the rest of the lemon juice and zest and mix.
Sprinkle the pistachios on top, give it a quick mix, and serve the chickpeas directly from the pan, with tzatziki sauce and lemon wedges.
Tip: The chickpeas taste even better after they sit for a while and can be served at room temperature.
1 lemon, ¼ cup pistachio nuts

Make-ahead, storage & reheating

Make-ahead: Roast chickpeas/tomatoes up to 2 days in advance. Keep pistachios and fresh herbs separate.
Storage: Refrigerate in a sealed container 3–4 days.
Reheat (warm version): 380°F (190°C) for 8–10 minutes in a baking pan, then toss with pistachios, lemon, and herbs.
Freezing: Not recommended; chickpeas get mealy after thawing.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.