Mediterranean Roasted Chickpea Salad

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 15 ounces, weight Canned Chickpeas
• ¼ teaspoons Salt
• ¼ teaspoons Garlic Powder
• 4 cloves Garlic
• 1 teaspoon Olive Oil
• 8 cups Romaine Lettuce, Chopped
• 2 cups Red Grapes
• ½ cups Crumbled Blue Cheese
• ¼ cups Sliced Almonds
• 1 whole Pita Bread, For Serving (optional)
• ½ cups Lime, Zested And Juiced
• 1 Tablespoon Plain Greek Yogurt
• 1-½ teaspoon Honey
• ¼ teaspoons Fresh, Roughly Chopped Rosemary

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Drain and rinse the canned chickpeas, then pat them very dry with a clean towel.

2. Toss the chickpeas with the olive oil, salt, garlic powder and chopped rosemary, then spread them in a single layer on a baking sheet.

3. Roast for 25 minutes, shaking the pan halfway through, until the chickpeas are crisp and golden. Let them cool slightly.

4. While the chickpeas roast, toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden. Set aside.

5. Mince the garlic cloves. In a small bowl, whisk the garlic with the Greek yogurt, honey, lime zest, lime juice and a pinch of the salt to make the dressing.

6. If using, cut the pita bread into wedges, brush lightly with a little olive oil, and toast in the skillet or oven for 3 to 5 minutes until crisp.

7. Halve the red grapes. Put the chopped romaine in a large bowl, add the dressing and toss to coat.

8. Top the dressed lettuce with the grapes, roasted chickpeas, toasted almonds and crumbled blue cheese. Serve right away with the pita wedges on the side.