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Overhead view of warm chickpea salad with golden crisped chickpeas, melted feta, and lemon wedges on a rustic plate

Warm Skillet Chickpea Salad with Feta and Fresh Lemon

Canned chickpeas get pan-fried until crisp at the edges, then tossed with lemon, feta, tomatoes, and spinach in one skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 239
Ingredients Method Notes

Ingredients
  

For the chickpeas
  • 3 tbsp olive oil divided
  • 1/2 red onion small; thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 canned chickpeas (400 g) cans; drained, rinsed, and patted dry
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
To finish
  • 200 g cherry tomatoes halved
  • 60 g baby spinach about 2 cups
  • 1 lemon zested and juiced
  • 150 g feta crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped, optional

Method
 

  1. Drain and rinse the chickpeas in a colander, then spread them on a towel and pat completely dry. Wet chickpeas will steam instead of crisp in the pan.
  2. Heat 2 tablespoons of the olive oil in a 12-inch (30 cm) skillet over medium heat. Add the red onion and cook for 3 to 4 minutes, until soft and slightly golden.
  3. Add the garlic, cumin, and smoked paprika. Cook for 30 seconds, stirring, until fragrant.
  4. Add the chickpeas, salt, and pepper. Spread them into a single layer and cook for 7 to 8 minutes, stirring only occasionally, until the edges look golden and slightly crisp.
  5. Add the cherry tomatoes and cook for 2 to 3 minutes, until they just start to soften and release some juice.
  6. Add the spinach in two batches, stirring each batch in as it wilts, about 1 to 2 minutes total.
  7. Remove the skillet from the heat. Stir in the lemon zest and lemon juice.
  8. Transfer the salad to a serving dish. Scatter the crumbled feta, parsley, and mint over the top.
  9. Drizzle with the remaining 1 tablespoon of olive oil and serve warm.

Notes

  • Pat chickpeas dry before frying or they won't crisp.
  • Don't crowd the skillet or the chickpeas will steam.
  • Add lemon juice off the heat to keep it bright.
  • Taste before salting since feta is already salty.