Mix chickpeas with olive oil and several dashes of hot sauce, enough to coat. Spread onto cookie sheet and bake at 350F for 30 minutes (possibly on broil for the last portion).
Roast pine nuts in oven for 10-15 minutes, remembering to stir and turn once halfway, until browned.
Chop and mix feta, avocado, cucumber, raisins, roasted red peppers. Add pine nuts, squeeze in lemon juice, and mix.
Add roasted chickpeas to veggies; mix, possibly add more lemon juice, or salt and pepper.
Originally Submitted
4/22/2009
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