Crispy Chickpea Salad

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside while the oven heats.

   Cookware: baking sheet, oven

2. Step 2

   Put the thoroughly dried chickpeas in the large mixing bowl. Toss them with 1 tbsp (15 ml) olive oil, cumin, paprika, and ⅝ tsp (3 gr) salt until evenly coated.

   Ingredients used: 480.0 gr Chickpea, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Paprika, 3.0 gr Salt

   Cookware: Large Mixing Bowl

3. Step 3

   Carefully spread the seasoned chickpeas on the hot baking sheet. Roast at 220°C until crisp and browned, stirring once halfway through.

   Timer: 28 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Whisk the remaining 2 tbsp (30 ml) olive oil with the lemon juice, garlic, black pepper, and remaining ⅜ tsp (2 gr) salt until combined.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Garlic, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

5. Step 5

   Prepare the romaine, tomatoes, cucumber, red onion, and parsley as noted, then place them in the large mixing bowl.

   Ingredients used: 300.0 gr Cherry Tomato, 200.0 gr Cucumber, 20.0 gr Parsley, 80.0 gr Red Onion, 300.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

6. Step 6

   Add the feta and prepared lemon dressing to the vegetables, then toss gently until evenly coated.

   Ingredients used: 100.0 gr Feta Cheese

   Cookware: Large Mixing Bowl

7. Step 7

   Divide the salad among four plates, top with the hot crispy chickpeas, and serve immediately.