½teaspoonkosher salt and freshly cracked black pepper
½teaspoondried oregano
For the Salad
2tablespoonsolive oil
4clovesgarlic finely minced
1lemonzested and juiced
Kosher salt and freshly ground black pepper to taste
1cupchickpeasdrained and rinsed
1cupcherry tomatoeshalved
3wholePersian cucumberssliced
⅓cuproasted red peppersroughly chopped
¼cupparsleyfinely chopped
¼cupfresh mintfinely chopped
2-3tablespoonsfresh basiltorn
4-6 ouncesfeta cheesecrumbled from a block of feta
Instructions
For the Roasted Chickpeas
Preheat your oven to 425°F. Place chickpeas onto a parchment lined baking sheet. Toss with olive oil, salt and spices. Transfer the baking sheet into the oven and roast for 20 minutes until crispy. Remove and transfer to a paper towel lined plate to keep them crispy.
For the Chopped Salad
In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
Add the chickpeas, tomatoes, cucumbers, roasted red pepper, and herbs to the bowl and toss to combine. Taste and season as needed. Add the feta cheese, and toss in the roasted chickpeas. Adjust seasoning as needed and serve.
Notes
This is best served just after tossing, so that the chickpeas remain crispy. It will last a few days in the fridge, though the texture will change.