Warm Roasted Chickpea And Tomato Salad

• 1 can (14 Oz. Size) Chickpeas, Drained
• 2 Tablespoons Oil
• 2 teaspoons Paprika
• 1/2 teaspoons Chili Powder
• 1 carton Cherry Tomatoes, Quartered, 5-6 Ounce Carton
• 1 whole Small Handful Fresh Parsley, Chopped
• 2 whole Spring Onions, Finely Chopped

1. Heat the oven to 190u0b0C (Gas Mark 5 / 375u0b0F). In a bowl, combine the drained chickpeas, oil, paprika and chili powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes or until slightly browned and crispy, stirring halfway through.
2. Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a medium size bowl. Add the roasted chickpeas and stir to combine.
3. Note: I used brown chickpeas because they were cheaper, but this would also work perfectly well with normal chickpeas. If you use normal ones, don't roast them until they are as brown as mine!

chickpeas, oil, paprika, chili powder, tomatoes, parsley, spring onions

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