Mediterranean Roasted Chickpea Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  2 tbsp or 30g

• Salt

  Table

  2 tsp or 12g

• za’atar

  2 tsp or 200g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• Parsley

  Raw

  ½ cup or 30g

• Mint

  Freshdirect

  3 tablespoon or 9g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Lemon juice

  Canned or bottled

  3 tbsp or 45g

• Salt

  Table

  1 tbsp or 18g

• Olives

  Kalamata, Pitted - Kroger

  4 oz or 113g

Directions

1. Preheat oven to 400 degrees. Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy. Remove from the oven and season with more salt if necessary. Let cool. In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately