Greek Tomato Cucumber Salad with Crispy Chickpeas

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Basil, dried
  • 1/2 pint Cherry tomatoes
  • 1 15 ounce can Chickpeas
  • 1 English cucumber
  • 1/4 cup Flat-leaf parsley, leaves
  • 3/4 tsp Marjoram, dried
  • 3/8 tsp Powdered garlic
  • 1/2 cup Red onion
  • 1/4 tsp Rosemary, dried

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Honey
  • 8 Kalamata olives

• Baking & Spices

  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Dairy

  • 2 oz Feta cheese

Found on reciperunner.com

Description

Ingredients

• 15 ounce can 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
• 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
• 3 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder

Directions

• Drain and rinse the chickpeas, then pat dry with a towel.
• Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
• Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
• Transfer chickpeas to a bowl and toss together with the spices.
• Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
• In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
• In a large bowl add all of the ingredients and toss together gently.
• Pour the desired amount of vinaigrette over the salad and toss together.
• Just before serving top the salad with the crispy chickpeas.
• Serve immediately.