ingredients

1 can chickpeas, drained and pat dry

2 teaspoons extra virgin olive oil

1/2 teaspoon ground cumin

Salt and pepper to taste

2 cloves garlic, minced

1/4 cup fresh parsley leaves, finely chopped

1/4 cup heirloom greens, rough chopped

1 lemon, zested

Splash of extra virgin olive oil

Lemon juice to taste

Salt and pepper to taste

directions

1. Preheat the oven to 425°.

2. Spread the patted dry chickpeas onto a sheet tray, and toss with the olive oil, cumin, salt and pepper. Bake until golden brown and crunchy, about 25 minutes. Allow to cool.

3. In a mixing bowl, measure together the garlic, parsley, greens and lemon zest.

4. Add the cooled, roasted chickpeas to the bowl, and dress with olive oil. Season with salt and pepper to taste, and add a splash of lemon juice if desired.

Can be sprinkled on top of Glazed Heirloom Carrots with Harissa, Coriander and Feta-Yogurt Sauce.