Chickpea & Feta Salad

This easy salad recipe is the perfect way to get a balanced meal with little effort. It’s loaded with chickpeas and feta for plenty of crunch and flavor!

Ingredients:
2 cups of grape tomatoes, sliced in half
1 can of chickpeas
[Olive oil and sea salt, for roasting]
2 cups of packed arugula
1/2 cup of crumbled feta
1/4 cup of Greek dressing

Directions:
1. Preheat the oven to 425 degrees Fahrenheit. Add parchment paper to a baking sheet, and set aside.

2. Add the tomatoes to a bowl, plus a splash of olive oil and sea salt. Mix everything together to coat the tomatoes, then spread them out, sliced side up, onto one half of the parchment paper.

3. Drain the canned chickpeas, and pat them dry. Add them to a bowl, toss with a little olive oil and sea salt, and add them to the other half of the baking sheet.

4. Roast the chickpeas and tomatoes for 30 minutes. After 30 minutes, remove the tomatoes from the parchment paper. Continue cooking the chickpeas an additional 5-10 minutes or until they have a little crunch.

5. Toss the salad together: Add the arugula, tomatoes, chickpeas, and feta to a bowl, then top it with the dressing, and mix well. Enjoy!