Mediterranean Salad With Spicy Roasted Chickpeas

• FOR THE ROASTED CHICKPEAS
• 15 ounces, weight Canned Chickpeas, Rinsed And Dried
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Sea Salt
• FOR THE SALAD:
• 4 cups Romaine Lettuce, Chopped
• 1 cup Cherry Tomatoes, Cut In Half
• 1 Small English Cucumber Diced
• 3 Roasted Red Peppers (from A Jar), Chopped
• 2 Scallions, Chopped
• 1/4 cups Kalamata Olives
• 1/4 cups Crumbled Feta Cheese
• FOR THE DRESSING:
• Salt And Pepper, to taste
• 1/4 cups Olive Oil
• 2 Tablespoons Apple Cider Vinegar

1. For the roasted chickpeas:
2. Preheat oven to 400 F (205 C). Line a baking sheet with with aluminum foil.
3. Place the rinsed and dried chickpeas in a bowl. Add olive oil, cumin, chill powder, cayenne pepper and salt. Toss well, making sure chickpeas are evenly covered with spices.
4. Spread chickpeas in an even layer over baking sheet and bake for 30 minutes, until they are crisp. Remove from oven. Let them cool before you add them to the salad.
5. For the salad:
6. Add chopped lettuce, tomatoes, cucumbers, peppers, scallions, olives, feta cheese and chickpeas into a bowl. Dress with salt, pepper, olive oil and vinegar.

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