CHOPPED SALAD WITH SPICED SKILLET-ROASTED CHICKPEAS
Makes: 2 servings
Note: If desired, baby spinach, baby kale, romaine or a combination of your favorite salad greens can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.
2 (15-ounce) cans chickpeas, rinsed and patted dry
½ teaspoon smoked paprika
¼ teaspoon plus ⅛ teaspoon table salt, divided
¼ teaspoon plus ⅛ teaspoon pepper, divided
¼ cup extra-virgin olive oil, plus extra as needed
2 tablespoons sherry vinegar
1 teaspoon honey
¾ teaspoon Dijon mustard
½ teaspoon minced fresh thyme
1 English cucumber, quartered lengthwise and cut into ½-inch pieces
8 ounces cherry tomatoes, quartered 2 ounces (2 cups) baby arugula, chopped coarse
2 ounces feta cheese, crumbled (½ cup), divided
⅓ cup jarred hot Peppadew peppers, sliced thin
1. Line a large plate with a double layer of paper towels. Spread chickpeas over the plate in an even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
2. 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.
3. Using a slotted spoon, transfer chickpeas to a large bowl and toss with paprika mixture to coat. Transfer chickpeas to the prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into a liquid measuring cup. (You should have about 3 tablespoons. Add extra oil as needed to equal ¼ cup.)
4. Whisk vinegar, honey, Dijon, thyme, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper and reserved oil together in a small bowl. Combine cucumber, tomatoes, arugula, ¼ cup feta, Peppadews and half of chickpeas in the now-empty large bowl. Drizzle with three-quarters of vinaigrette and toss to evenly coat. Season with salt and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing extra vinaigrette separately.