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Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Roasted Chickpeas: 2 cups tinned chick peas (or cooked dried), pat completely dry with paper towel & remove any loose skins. Toss chick peas in 1-2 tspns olive oil. Mix together 1/4 tspn each of garlic powder, pepper, smoked paprika, salt. Add spice mix to chick peas & toss to coat. Place in single layer on foil covered tray, cook in preheated 220 degree oven for 30 mins, turning them once. Note that they won't stay crunchy for more than a couple of days