Roasted Chickpea Salad

Roasted Chickpea Salad

Serves: 2-4

Ingredients:
1/4 scallion, chopped
2 tbsp olive oil
salt and pepper to taste
1 can (15 ounce) chickpeas, rinsed and patted dry
1 cup of cherry tomatoes, halved
4 tbsp kalamata olives, chopped
1 (10 ounce) bag of baby arugula, chopped
1 (10 ounce) bag of baby spinach, chopped
1/4 cup feta cheese
1 small cucumber cut in quarters
1 tsp dried oregano
1/3 cup lemon balsamic

Directions:
In a 400 degree oven roast the chick peas for 10 to 15 minutes.  In the meantime in a large mixing bowl add all the lettuce and mix well.  Add the rest of the ingredients and toss until well combined.  When chickpeas are cool add them to the salad. Lastly, add the crumbled feta and toss lightly so the chickpeas do not break apart, add your lemon balsamic and serve. Great for a summertime lunch.