Nourish PA: Pork Roast with Mashed Chickpeas and Lemon Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/2 lemon, juiced
• 1/2 teaspoon salt
• 1 teaspoon dried parsley
• 1 pork loin roast, about 4 pounds
• 1 tablespoon mustard
• 6 cloves garlic, minced
• 1 tablespoon each dried thyme and dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 (15-ounce) cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• 3/4 cup low-sodium chicken broth or water