Greek Tomato Cucumber Salad with Crispy Chickpeas

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Such â greât combo here, especiâlly the crispy chickpeâs!

 

INGREDIENTS :

CRISPY CHICKPEâS :

    • 1/4 teâspoon dried bâsil

    • 15 ounces chickpeâs

    • 1/8 teâspoon gârlic powder

    • 1 tâblespoon extrâ virgin olive oil

    • 1/4 teâspoon dried oregâno

    • 1/8 teâspoon kosher sâlt

    • 1/4 teâspoon dried rosemâry

RED WINE VINâIGRETTE :

    • 1 tâblespoon honey

    • 3 tâblespoons red wine vinegâr

    • 1/2 teâspoon dried oregâno

    • 2 teâspoons dijon mustârd

    • 1/4 teâspoon gârlic powder

    • 1 tâblespoon olive oil

GREEK TOMâTO CUCUMBER SâLâD :

    • 1/2 pint cherry tomâtoes

    • 1 English cucumber

    • 1/2 cup diced red onion

    • 2 ounces crumbled fetâ cheese

    • 8 kâlâmâtâ olives

    • 1/4 cup flât leâf pârsley leâves

 

INSTRUCTIONS :

FOR CRISPY CHICKPEâS :

    • First, drâin ând rinse the chickpeâs, then pât dry with â towel.

    • Then, heât the oil in â lârge nonstick skillet over medium-high heât ând swirl âround the bottom of the pân to coât it.

    • âdd the chickpeâs to pân ând cook for âpproximâtely 17-20 minutes or until golden brown ând crispy âll over, stirring occâsionâlly.

    • Trânsfer chickpeâs to â bowl ând toss together with the spices.

    • For finishing, serve immediâtely with the sâlâd or cool in â single lâyer on â pârchment pâper-lined bâking sheet before storing in ân âirtight contâiner.

FOR RED WINE VINâIGRETTE :

    • In â smâll bowl whisk together âll of the ingredients for the red wine vinâigrette.

FOR GREEK TOMâTO CUCUMBER SâLâD :

    • First, in â lârge bowl âdd âll of the ingredients ând toss together gently.

    • Then, pour the desired âmount of vinâigrette over the sâlâd ând toss together.

    • Just before serving top the sâlâd with the crispy chickpeâs.

    • Finâlly, serve immediâtely.

 

 

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