Crispy Chickpea Feta Salad with Hot Honey Vinaigrette

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh herbs (such as parsley or cilantro), chopped
• 3 tablespoons honey (or maple syrup for vegan option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the drained chickpeas dry with a paper towel. In a mixing bowl, combine chickpeas, olive oil, smoked paprika, salt, and pepper. Toss until evenly coated.
3. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy.
4. While the chickpeas roast, whisk together honey, apple cider vinegar, Dijon mustard, red pepper flakes, salt, and pepper in a small bowl.
5. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Add the roasted chickpeas once they have cooled slightly.
6. Drizzle the hot honey vinaigrette over the salad and toss gently to combine.
7. Serve immediately, garnished with additional herbs if desired.