Fattoush Salad with Crispy Za'atar Chickpeas
Complements of Lexi & Beth Harrison of Crowded Kitchen
1 28oz can of chickpeas (skins removed manually)
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp salt
1 1/2 tsp ground sumac
3/4 tsp marjoram
3/4 tsp thyme
3/4 tsp oregano
1/4 tsp black pepper
8 cups of lettuce of choice (we used a mix of mache and romaine)
2 mini cucumbers, thinly sliced
4 radishes, thinly sliced1 cup grape tomatoes, halved Drench Mediterranean Lemon Dressing & Marinade
A few sprigs of fresh mint for garnish
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Toss chicpeas in spices, olive oil, and lemon and transfer to baking sheet once well incorporated.
Roast sheet once well incorporated. Roast for 16-24 minutes, stirring once.
Then, remove from oven and sprinkle with another 1/4 tsp salt and a few cracks of black pepper, and stir gently.
Let completely on baking sheet.