Hot-Honey Crunch Chickpea & Tomato Chopped Salad

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 cans (15 oz each) canned chickpeas, rinsed and dried
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 3 tbsp hot honey
• 2 large romaine hearts, chopped
• 1 lb heirloom or vine tomatoes, diced
• 1 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Pat the rinsed chickpeas very dry with paper towels so they crisp instead of steam.
2. 2Toss the chickpeas on the pan with olive oil, smoked paprika, garlic powder, and half the salt until evenly coated. Spread in a single layer.
3. 3Roast for 20 to 25 minutes, shaking the pan halfway, until the chickpeas are deep golden, crunchy, and audibly crisp when shaken.
4. 4Immediately transfer the hot chickpeas to a bowl and drizzle with hot honey while tossing so every chickpea gets a sticky, spicy-sweet glaze; set aside to cool slightly—they will firm up as they cool.
5. 5While chickpeas roast, chop the romaine into bite-size pieces and place in a large salad bowl. Dice the tomatoes and cucumber and add them along with the thinly sliced red onion.
6. 6In a small jar, shake the remaining olive oil, lemon juice, Dijon, remaining salt, and black pepper until emulsified.
7. 7Pour the dressing over the chopped vegetables and toss thoroughly so every leaf is lightly coated and the tomatoes release a little juice.
8. 8Add crumbled feta and chopped parsley, then fold in most of the hot-honey chickpeas, reserving a handful for the top.
9. 9Divide into four bowls or meal-prep containers, crown each with the remaining crunchy chickpeas, and pack dressing-free if making ahead so the romaine stays snappy until lunchtime.