INGREDIENTS:
Crispy Chickpeas:
15 ounces chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
Greek Tomato Cucumber Salad:
1 English cucumber, seeds scraped out and chopped
1/2 pint cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup flat leaf parsley leaves, chopped
2 ounces crumbled feta cheese
8 kalamata olives, sliced
Red Wine Vinaigrette:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
INSTRUCTIONS:
Crispy Chickpeas:
1.Drain and rinse the chickpeas, then pat dry with a towel.
2.Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
3.Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
4.Transfer chickpeas to a bowl and toss together with the spices.
5.Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette:
1.In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
Greek Tomato Cucumber Salad:
1.In a large bowl add all of the ingredients and toss together gently.
2.Pour the desired amount of vinaigrette over the salad and toss together.
3.Just before serving top the salad with the crispy chickpeas.
4.Serve immediately.
