Roasted Chickpea and Cucumber Salad with Lemon Feta Vinaigrette

Pan-roasted garlic & chickpeas add fabulous flavor & protein to this light Mediterranean salad. Serves 4
1 bag Fresh Express Leafy Green Romaine
4 Tbsp. olive oil
2 cloves garlic smashed
1 sprig rosemary
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
Coarse salt and cracked black pepper
2 Tbsp. white-wine vinegar
2 tsp. fresh lemon juice
3 Tbsp. fresh chopped parsley
2 oz. crumbled feta cheese
1 cucumber cut in half seeded and cut into 1/2  inch slices
1 pint grape tomatoes cut in half
1/2 cup roasted sunflower seeds
4 oz. whole wheat pita chips broken into 3 pieces

 

Prepare chickpeas:

In a medium sauté pan, heat 2 tablespoons olive oil and add the garlic and rosemary to perfume the oil.
Once garlic begins to color, add the drained chick peas and pan roast them over medium high for 4 minutes, shaking the pan and gently turning the chick peas. Cook till the chick peas begin to turn a golden brown color. Add salt and pepper and set aside.

Dressing:

In a small bowl, whisk together remaining oil, vinegar, lemon juice, parsley and feta cheese; season with salt and pepper. Add the cucumbers and grape tomatoes to the dressing and toss to coat.

Make salad:

Add the Fresh Express Leafy Green Romaine and toss, add the pita chips and toss one last time. Serve the salad divided between four plates and top with roasted chick peas and sunflower seeds.