Chopped Salad with Spiced Skillet Roasted Chickpeas
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cans chickpeas, rinsed and pat ed dry
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paprika
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1.
2.
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smoked
plus ⁄ teaspoon table sal , divided
plus ⁄ tsp pepper, divided
ex ra-virgin olive oil, plus ex ra as needed
sherry vinegar honey
Dijon mustard
Line a large plate with a double layer of paper towels. Spread chickpeas over the plate in an even layer. Microwave until ex eriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, 1/4 tsp sal , and 1/4 tsp pepper in a small bowl.
Line a rimmed baking sheet with a single layer of paper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into a single layer. Cook, stirring occasionally, until chickpeas are golden brown and make a rustling sound when stirred, 4 to 8 minutes.
Using a slot ed spoon, transfer chickpeas to a large bowl and toss with
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thyme
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4.Whisk
minced fresh
cucumber, quar ered lengthwise and cut into ½-inch pieces
cherry tomatoes, quar ered
baby arugula, chopped coarse
feta cheese, crumbled ( ⁄ cup), divided
jarred hot Peppadew peppers, sliced thin
paprika mix ure to coat. Transfer chickpeas to the prepared sheet to cool slightly (do not rinse bowl). Carefully pour of oil from skillet into a liquid measuring cup. You should have about 3 tbsp. Add ex ra oil as needed to equal 1/4 cup.)
vinegar, honey, Dijon, thyme, remaining 1/8 tsp sal , remaining 1/8 tsp pepper, and reserved oil together in a small bowl. Combine cucumber, tomatoes, arugula, 1/4 cup feta, Peppadews, and hal of chickpeas in the now-empty large bowl. Drizzle with three-quar ers of vinaigret e and toss to evenly coat. Season with sal and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing ex ra vinaigret e separately.