Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
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 (1/2 Tbsp)
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
Step 2
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.
Step 3
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.
Step 4
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)
.
Rate & Review
{{id}}