This fresh herb salad has the perfect balance of textures and flavors— featuring toasted chickpeas, feta, lemon, and hot chili oil. Easy to customize. Ready in 15 mins.
Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!