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.

Roast the chickpeas for 20 to 30 minutes until they are crisp, stirring occasionally. Allow the chickpeas to cool before combining with the feta and chopped parsley.

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).