Dillicious Feta and Roasted Chickpea Salad
Servings: 2 servings
Ingredients
Dill Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice (an extra teaspoon if you like it tangier)
- 1/2 tablespoon Dijon mustard
- 1 clove minced garlic
- 1 tablespoon dried or fresh dill
- salt and pepper to taste
Salad
- 1 head romaine lettuce thinly sliced
- 1/4 cup fresh parsley chopped
- 2 mini cucumbers diced
- 1-2 scallions finely chopped
- 1/4 cup feta cheese crumbles to taste
- 1 teaspoon fresh or dried dill to taste
- 1 handful roasted chickpeas (as much or little as you want)
Instructions
- If you don't have roasted chickpeas on hand: Preheat your oven to 425 F. Drain a can of chickpeas and use a paper towel to pat dry. Toss the dry chickpeas in 1 tablespoon of olive oil, then a sprinkle of salt, pepper, garlic powder, and smoked paprika, or your preferred spice combo. Pour in a single layer onto a parchment sheet lined baking sheet. Roast for 15 minutes, then agitate the chickpeas and bake for 15-20 more minutes. Watch them closely the las5 5 minutes so they don't burn. Set aside to cool and snack on a few.
- In a jar with a tight fitting lid, shake all of the dressing ingredients together unti emulsified.
- Into two bowls, divide the lettuce, parsley, cucumbers, feta, scallions, dill, chickpeas. You don't need to be exact with these ingredients and can scale up or down to your preferences.
- Dress the salad when you'r ready to eat and serve immediately.