Cumin Roasted Chickpeas

For the dressing, in a small bowl, whisk together the 1/2 tsp of lemon zest, 1/4 cup of Lemon Juice (2) , and Dijon Mustard (2 tsp) to combine. While whisking, slowly drizzle in the Olive Oil (1/2 cup) to combine with the zest mixture. Season the dressing with Kosher Salt (to taste) and Ground Black Pepper (to taste) . Cover and set aside at room temperature while roasting the chickpeas

For the roasted chickpeas, preheat the oven to 425 degrees F (220 degrees C). In a large bowl, place the Chickpeas (2 cans) , Olive Oil (2 Tbsp) , Ground Cumin (1 Tbsp) , and Kosher Salt (1/2 tsp) . Toss to combine and spread evenly onto a sprayed-rimmed sheet pan.

To serve, combine the cooled chickpeas with the Crumbled Feta Cheese (1 cup) and Fresh Parsley (1 bunch) in a bowl. Toss the dressing with the chickpea mixture. Serve the salad on the Romaine Hearts (as needed) .