Ingredients:
- Chickpeas:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt (to taste)
- Salad:
- 1 cup cherry tomatoes, sliced in half
- 1 large cucumber, cubed
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 2 scallions, sliced
- Dressing:
- 1 teaspoon honey
- Salt (to taste)
- Pepper (to taste)
Preparation:
Time: 40 Minutes
Yield: 2 Servings
- Preheat the oven to 400° F. In a bowl, mix together the drained and rinsed chickpeas, olive oil, mustard, and salt.
- Spread the chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the chickpeas are golden and crispy. Stir them halfway through the roasting time.
- While the chickpeas roast, combine the cherry tomatoes, sliced cucumber, chopped dill, chopped parsley, and sliced scallions. Make the dressing by whisking together the extra virgin olive oil, red wine vinegar, mustard, honey, salt, and black pepper until well combined.
- Add the roasted chickpeas and salad to a bowl. Mix together, toss with the dressing, and serve.
