crispy chickpea salad with butter lettuce, cherry tomatoes, red onion, banana peppers, feta, capers, lemon vinaigrette, and hemp seeds!
nothing fancy, nothing complicated. just an example of the food I make often for lunch where I look in the fridge to see what I have and throw stuff in a bowl! there’s no real recipe fo this either — except I will give you the crispy chickpea recipe and lemon dressing recipe below! the rest is loosey goosey, make up your own amounts, it’s okay to play around!!
CRISPY CHICKPEAS: drain and rinse chickpeas and pat dry. add to a parchment paper lined baking sheet, and toss in a generous drizzle of olive oil with salt and pepper and your favorite spices. bake at 425 F for 25-30 minutes. i actually find a toaster oven gets the chickpeas crispier.
LEMON DRESSING: whisk together 1 clove finely minced garlic, 1 1/2 tsp Dijon mustard, juice of 1 lemon, 1 tbsp red wine vinegar, 3 tbsp olive oil, pinch of salt, pepper, oregano, and crushed red pepper. (enough for 2 people!)