Mediterranean Roasted Chickpea Salad

• 15 ounces, weight Canned Chickpeas
• 1/4 teaspoons Salt
• 1/4 teaspoons Garlic Powder
• 4 cloves Garlic
• 1 teaspoon Olive Oil
• 8 cups Romaine Lettuce, Chopped
• 2 cups Red Grapes
• 1/2 cups Crumbled Blue Cheese
• 1/4 cups Sliced Almonds
• Pita Bread, For Serving (optional)
• 1 whole Lime, Zest And Juice
• 1/2 cups Plain Greek Yogurt
• 1 Tablespoon Honey
• 1-1/2 teaspoon Fresh, Roughly Chopped Rosemary
• 1/4 teaspoons Salt
• Cooking Spray

1. 1. Preheat oven to 400 F.
2. 2. Drain and rinse the canned chickpeas, then dry with paper towels.
3. 3. Place the chickpeas on a baking sheet and spray them completely with cooking spray. Toss with the salt and garlic powder.
4. 4. Place the unpeeled garlic cloves in one corner of the baking sheet and drizzle with 1 teaspoon olive oil.
5. 5. Bake for 25-30 minutes, tossing the chickpeas after 15 minutes.
6. 6. While the chickpeas cook, begin preparing the salads by distributing the lettuce, grapes, blue cheese and almonds into 4 bowls.
7. 7. Remove the chickpeas and garlic from the oven. Set the chickpeas aside.
8. 8. If serving the salad with pita bread, place it in the oven for 3-5 minutes to warm.
9. 9. Gently peel the garlic using your fingers or a knife.
10. 10. Prepare the salad dressing by blending the garlic, zest and juice of lime, Greek yogurt, honey, rosemary and salt in a blender, or in a tall container using an immersion blender.
11. 11. Top the salad with dressing and serve with the warm, fluffy pita bread.
12. You can skip roasting the garlic, but be sure to decrease the amount to 1-2 cloves.

chickpeas, ubc, ubc, garlic, olive oil, romaine lettuce, red grapes, cheese, ubc, bread, lime, greek yogurt, honey, rosemary, ubc, spray

Taken from tastykitchen.com/recipes/salads/mediterranean-roasted-chickpea-salad/ (may not work)