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Chickpea Greek Salad

Olive Oil

Salt & Pepper

Red Onions

Tomatoes

Garlic

Kalamata Olives

Chickpeas

Cucumbers

Red Wine Vinegar

Mustard

Lemon

Feta

Parsley

Preheat the oven to 400 degrees F. Toss the tomatoes and chickpeas with olive oil, salt and pepper. Spread them out in a single layer with the tomatoes cut side up.

Roast the tomatoes and chickpeas until the tomatoes wrinkled, but still juicy, and the chickpeas are golden brown, about 30-35 minutes.

To make the vinaigrette, whisk together the garlic, mustard, oregano, salt, pepper, vinegar, lemon juice and oil In a small bowl.

Put the roasted tomatoes and chickpeas, cucumbers, olives, onions, feta and parsley in a large bowl.

Drizzle the vinaigrette into the salad. Toss the ingredients to combine everything.

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Chickpea Greek Salad