Greek Salad with Crispy Chickpeas

• Canned Chickpeas(2)
• Olive oil(3 tbsp)
• Paprika(1 tsp)
• Dried Oregano(1½ tsp)
• Garlic powder(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lettuce(1)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Black Olives(120 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Dijon Mustard(1 tbsp)
• Vinegar(1 tbsp)

Method

1. 1

   Drain and rinse {Canned Chickpeas}, then pat them very dry. Tear the {Lettuce}, chop the {Cucumber}, halve the {Cherry Tomatoes}, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Canned Chickpeas}, {Paprika}, {Oregano}, {Garlic powder}, half the {Salt}, and half the {Black pepper}. Cook, shaking the pan now and then, until the chickpeas are golden and crisp on the outside.

   ~12 min

3. 3

   In a large bowl, whisk the juice of {Lemon} with {Dijon Mustard}, {Vinegar}, the remaining {Salt}, and the remaining {Black pepper}. Whisk in 1 tbsp of the pan oil from the chickpeas, or a splash of water if needed, until lightly emulsified.

   ~3 min

4. 4

   Add the {Lettuce}, {Cucumber}, {Cherry Tomatoes}, {Red Onion}, {Kalamata Olives}, and {Fresh parsley} to the bowl. Toss well so everything is lightly coated in the dressing.

   ~2 min

5. 5

   Scatter the warm crispy {Canned Chickpeas} over the salad and toss once or twice so they stay visible and crunchy. Serve straight away.

   ~0 min