Greek Wedge Salad with Crispy Chickpeas

Name: Greek Wedge Salad with Crispy Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 1 head iceberg lettuce, cut into 4 wedges; 1 can (15 ounces) chickpeas, drained and patted dry; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 1/2 cup crumbled feta cheese; 1/2 cup cherry tomatoes, halved; 1/4 cup kalamata olives, pitted and sliced; 1/4 cup red onion, thinly sliced; 3 tablespoons olive oil for the dressing; 1 tablespoon red wine vinegar; 1 clove garlic, minced; 1 tablespoon fresh parsley, chopped

A fresh and crunchy twist on a classic wedge salad that brings all your favorite Mediterranean flavors together.

By Daily Recipes Book· 🌍 Greek· July 15, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

There is something so satisfying about the crunch of a cold wedge of iceberg lettuce. By swapping out the usual blue cheese dressing for bright Greek flavors like feta, olives, and a zesty vinaigrette, you get a salad that feels light and festive at the same time.

Adding crispy roasted chickpeas gives this dish a lovely texture and a bit of protein that makes it feel like a complete meal. It is a fantastic option when you want something healthy that still feels like a special treat.

Ingredients

1 head iceberg lettuce, cut into 4 wedges
1 can (15 ounces) chickpeas, drained and patted dry
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, pitted and sliced
1/4 cup red onion, thinly sliced
3 tablespoons olive oil for the dressing
1 tablespoon red wine vinegar
1 clove garlic, minced
1 tablespoon fresh parsley, chopped

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the dried chickpeas with 1 tablespoon of olive oil and the dried oregano on a baking sheet, then roast for 20 to 25 minutes until they are golden and crispy.
3
While the chickpeas roast, whisk together the 3 tablespoons of olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper in a small bowl to make the dressing.
4
Arrange the four wedges of iceberg lettuce on individual plates.
5
Drizzle the dressing generously over each wedge.
6
Top the wedges with the roasted chickpeas, crumbled feta, cherry tomatoes, olives, and red onion.
7
Garnish with fresh parsley before serving.

💡 Tips

Store the dressing in a separate jar if you plan to save leftovers so the lettuce stays crisp. If you have extra chickpeas, keep them in an airtight container at room temperature to maintain their crunch.

#Healthy #Vegetarian #Gluten Free #Salad #Mediterranean

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