Name: Mediterranean-Inspired Salad with Roasted Chickpeas
Ingredients: 2 cups canned chickpeas, rinsed and drained; 2 tablespoons olive oil; 2 tablespoons za’atar or Mediterranean-style seasoning of choice; 2 teaspoons sea salt; 1 cup red onion, diced; 1/2 cup parsley, chopped; 3 tablespoons mint, roughly chopped; 1 cup cucumbers, diced; 1 cup cherry tomatoes, diced; 2 lemons; 2 teaspoons sea salt; 1 teaspoon ground black pepper; 2/3 cup Kalamata olives, pitted and roughly chopped; Roasted chickpeas

Ingredients

Scale

Roasted Chickpeas:

2 cups canned chickpeas, rinsed and drained
2 tablespoons olive oil
2 tablespoons za’atar or Mediterranean-style seasoning of choice
2 teaspoons sea salt

Mediterranean Salad:

1 cup red onion, diced
1/2 cup parsley, chopped
3 tablespoons mint, roughly chopped
1 cup cucumbers, diced
1 cup cherry tomatoes, diced
2 lemons
2 teaspoons sea salt
1 teaspoon ground black pepper
2/3 cup Kalamata olives, pitted and roughly chopped
Roasted chickpeas

Instructions

Preheat oven to 400 degrees.
Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
Remove from the oven and season with more salt if necessary. Let cool.
In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!