Greek Salad with Crispy Chickpeas

Ingredients

• 1 can Chickpeas
• 1 medium Cucumber
• 2 medium Tomato
• 1/2 medium Red Onion
• 1/2 cup Kalamata Olives
• about 113 g Vegan Feta Cheese
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Rinse and drain chickpeas. Pat dry with a paper towel.
3. 3Toss chickpeas with 1 tablespoon of olive oil, salt, and pepper.
4. 4Spread chickpeas on a baking sheet and roast for 20-25 minutes, or until crispy.
5. 5In a large bowl, combine chopped cucumber, tomato, red onion, kalamata olives, and vegan feta.
6. 6In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, oregano, salt, and pepper.
7. 7Pour dressing over the salad and toss gently. Top with crispy chickpeas.

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