Mediterranean Crispy Chickpea Salad

• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 15.5-oz. can chickpeas, drained and rinsed
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped fresh oregano
• 1/4 teaspoon pepper
• 3 cups chopped romaine, from 1 large heart
• 1/2 small English cucumber, chopped (about 1 cup)
• 1/4 small red onion, chopped (about 3 Tbsp.)
• 1/2 cup coarsely chopped pitted kalamata or green olives
• 1/2 cup crumbled feta, optional

1. In a medium bowl, whisk together 1 Tbsp. oil, cumin and 1/4 tsp. salt. Add chickpeas, stirring to coat. In a medium nonstick skillet, cook chickpea mixture over medium-high heat, stirring occasionally, until chickpeas are golden brown and slightly crisp, 4 to 5 minutes. Add garlic and cook, stirring, until golden and fragrant, 30 seconds. Transfer to a plate.
2. In a large bowl, whisk together vinegar, remaining 2 Tbsp. oil, oregano and 1/4 tsp. each salt and pepper. Add romaine, cucumber, onion, chickpeas, olives and feta, if desired. Toss until well coated and serve.

extravirgin olive oil, ground cumin, salt, chickpeas, clove garlic, red wine vinegar, fresh oregano, pepper, chopped romaine, cucumber, red onion, green olives, crumbled feta

Taken from www.myrecipes.com/recipe/mediterranean-crispy-chickpea-salad (may not work)