1can chickpeas (garbanzo beans)(15-oz) rinsed and drained
1cucumbercut in half, seeded and cut into ½-inch slices
1pint grape tomatoescut in half
1/2cup roasted sunflower seeds
4ounces whole wheat pita chipsbroken into 3 pieces
Dressing Ingredients:
2Tablespoon olive oil
2Tablespoon white-wine vinegar
2teaspoon fresh lemon juice
3Tablespoon fresh chopped parsley
2oz. crumbled feta cheese
Coarse salt
Cracked black pepper
Instructions
In a medium sauté pan, heat two tablespoons olive oil and add the garlic and rosemary to perfume the oil.
Once garlic begins to color, add the drained chickpeas and pan roast them over medium-high for four minutes, shaking the pan and gently turning the chickpeas.
Cook till the chickpeas begin to turn a golden brown color.
Add salt and pepper and set aside.
In a large salad bowl, toss the cucumbers and grape tomatoes in the dressing to coat.
Add the Fresh Express Leafy Green Romaine and toss.
Add the pita chips and toss one last time.
Serve the salad divided among four plates.
Top with roasted chickpeas and sunflower seeds.
Dressing Instructions:
In a small bowl, whisk together remaining oil, vinegar, lemon juice, parsley and feta cheese.