Crispy Chickpea Salad

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 4 cups arugula or mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 oz feta cheese, crumbled
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• Salt and black pepper to taste

Steps

1. 1

   Preheat oven to 425°F. Spread the drained chickpeas on a clean kitchen towel and pat them completely dry — any moisture kills the crunch.

2. 2

   Toss the dried chickpeas with half the olive oil, the smoked paprika, garlic powder, cumin, cayenne, salt, and pepper. Spread in a single layer on a rimmed baking sheet.

3. 3

   Roast for 25–30 minutes, shaking the pan halfway through, until the chickpeas are deeply golden and audibly crackle when you tap them. Pull from the oven and let them sit uncovered so steam escapes.

4. 4

   While the chickpeas roast, whisk together the remaining olive oil, lemon juice, Dijon, and minced garlic with a pinch of salt to make the dressing.

5. 5

   Arrange the greens, cherry tomatoes, cucumber, and red onion in a wide bowl. Drizzle with the dressing and toss lightly.

6. 6

   Top the salad with the hot crispy chickpeas and crumbled feta immediately before serving — the contrast of warm crunch against cool greens is the whole point.