Chopped Salad with Fall Vegetables, Chickpeas and Herbs

To Make the Chickpeas:
1 15-ounce can of garbanzo beans (also called chickpeas)- drained and rinsed
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
dash of salt
To Make the Salad:
zest of 1 lemon - about 1 teaspoon
juice of lemon - 3 Tablespoons
1 clove garlic, finely chopped
1 Tablespoon honey
1/2 teaspoon dried oregano
3 Tablespoons extra virgin olive oil
1/4 red onion, diced and soaked in ice water
1 medium cucumber, partially peeled, seeded and diced (or 3 Persian cucumbers, diced)
1 yellow or orange bell pepper, seeded and diced
1 cup cherry tomatoes, halved or quartered
1/4 cup pitted kalamata olives, sliced
2 Tablespoons fresh parsley, chopped
1 Tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
3 ounces feta cheese, diced

Preheat oven to 375 F. Line small baking sheet with parchment paper.
In a medium bowl stir together the drained chickpeas, 2 teaspoons olive oil, garlic powder, paprika and salt. Pour onto prepared baking sheet and spread into a single layer and put into preheated oven for 15-20 minutes, shaking pan once or twice while they cook. Remove when lightly golden and allow to cool.
In the same bowl, add the lemon zest, lemon juice, garlic, honey, oregano and olive oil. Mix well and season with salt and pepper as desired. Add the diced cucumber, bell pepper, tomatoes, and olives. Drain the red onions and pat with paper towels to remove excess water. Add to vegetables. Add the chopped parsley, mint and basil and toss to combine. Add the cooled chickpeas and feta cheese and toss again. Adjust seasoning to taste and serve. This salad is best served after it's made, but can be covered, stored in the refrigerator for a few days and will still be delicious.

Nutrition Information