Mediterranean Roasted Chickpea & Feta Salad

• 1 tin Chickpeas, drained and rinsed
• 1 tbsp Za'atar
• 200 g Baby Spinach
• 200 g Cherry Tomatoes, halved
• 0.5 Cucumber, diced and cut into half-moons
• 0.5 Red Onion, sliced into half-moons
• 1 Green Pepper, cubed
• 100 g Feta Cheese, crumbled
• 2 tbsp Olive Oil
• 1 tbsp Dried Oregano
• Salt to taste
• Black Pepper to taste

Instructions

1. 1
   Preheat your oven to 200°C.
2. 2
   Pat the drained chickpeas dry with kitchen paper and place on a large baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with za'atar, and season with salt and pepper. Toss to coat evenly.
3. 3
   Roast the chickpeas for 25-30 minutes, shaking the tray halfway through, until golden and crispy.
4. 4
   Meanwhile, prepare your vegetables: wash the spinach leaves, cut the cucumber in half lengthways, scrape out the seeds with a spoon, then slice into half-moons; slice the red onion into thin half-moons, halve the cherry tomatoes, and cube the green pepper.
5. 5
   In a large serving bowl, combine the spinach, cucumber, red onion, cherry tomatoes, and green pepper.
6. 6
   In a small bowl, whisk together the remaining olive oil, oregano, salt, and pepper to make a simple dressing.
7. 7
   Once the chickpeas are roasted and slightly cooled, add them to the salad along with the crumbled feta cheese.
8. 8
   Drizzle the dressing over the salad and toss gently to combine. Serve immediately whilst the chickpeas are still warm.