Roasted Chickpea Greek Salad with Lemon-Herb Dressing

Ingredients

• 1 16 oz. can chickpeas/garbanzo beans (drained and rinsed)
• Drizzle of olive oil
• 1/4 - 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Dash of paprika
• Salt and Pepper (to taste)
• 1 lemon (zested)
• 1/4 cup freshly squeezed lemon juice (approx. 1 lemon)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1 Tablespoon maple syrup or honey (or to taste)
• 1/4 cup olive oil
• Salt and pepper (to taste)
• 1 head romaine lettuce (chopped)
• 1 cup cucumber (diced)
• 1/2 cup cherry tomatoes (halved or diced)
• 2-4 oz. feta cheese (crumbled)
• 1 small shallot (thinly sliced)

Instructions

1. 1

   --- ROASTED CHICKPEAS: ---

2. 2

   Pre-heat oven to 400°.Drain and rinse chickpeas, then dry by rolling a paper towel over chickpeas (if the skins come off, either discard or leave; it's up to you if you want to remove the skins from all chickpeas).

3. 3

   Spread the chickpeas on a baking sheet (with edges); lightly drizzle them with olive oil. Sprinkle with spices and roll the chickpeas around the baking sheet until all are coated with olive oil and herbs. Bake for 25-30 minutes or until crispy, shaking them halfway through.

4. 4

   --- DRESSING: ---

5. 5

   Whisk together the dressing ingredients except for the oil. Then, slowly pour in the olive oil while whisking. Add salt to taste and adjust ingredients to preferred taste as needed.

6. 6

   --- SALAD: ---

7. 7

   Toss lettuce, cucumbers, tomatoes, shallot, feta, and roasted chickpeas together. Toss with the desired amount of dressing, reserving what is left. Garnish with additional feta as desired and enjoy immediately.