Raw Zucchini And Mint Salad With Spiced Chickpeas, Feta, And Argan Oil

• 4 medium zucchini
• one 8-ounce can chickpeas, drained and rinsed
• 2 teaspoons ras el hanout or cumin
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon olive oil
• 1 small bunch mint leaves
• 1/2 cup feta cheese
• 1 tablespoon argan oil, or olive oil (as argan oil can be expensive)
• Juice from 1/2 lemon
• Pepper, to taste

1. Preheat the oven to 400u0b0 F and line a sheet pan with parchment paper. As the oven comes to temperature, toss the chickpeas with the ras el hanout, salt, and olive oil. Scatter the coated chickpeas on the parchment paper. Roast for 15 minutes, then allow to cool.
2. As the chickpeas are roasting, thinly slice the zucchini with a vegetable peeler, mandolin, sharp knife or straight blade on a spiralizer. (I personally like the "ribbons" I get from the spiralizer) Once the chickpeas have cooled, gently toss them in a large bowl with the zucchini, mint leaves, and feta.
3. Drizzle the argan oil and lemon juice over the top. Season with salt and freshly ground pepper to taste.

zucchini, chickpeas, hanout, salt, olive oil, mint, feta cheese, argan oil, lemon, pepper

Taken from food52.com/recipes/37937-raw-zucchini-and-mint-salad-with-spiced-chickpeas-feta-and-argan-oil (may not work)