Tomato Cucumber Salad with Crispy Chickpeas | Recipe Cart

Ingredients

• 1 15 ounce can chickpeas (rinsed and drained)
• 2 tablespoons extra virgin olive oil
• 1 ¼ teaspoons ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• fresh ground pepper (to taste)
• 4 medium Persian cucumbers (washed, trimmed, and diced (about 2 cups))
• 2 cups halved cherry or diced Roma tomatoes
• ¼ of a medium red onion (thinly sliced)
• ¼ cup loosely packed flat leaf parsley (chopped)
• ½ cup loosely packed mint leaves (chopped)
• Zoe's Copycat Dressing
• ½ cup diced or crumbled Feta cheese
• flaky sea salt (to taste)
• fresh cracked pepper (to taste)
• ½ fresh lemon