Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 4 cups mixed greens (arugula, spinach, romaine, etc.)
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• ¼ cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Steps:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta (if using).
4. Whisk together dressing ingredients and drizzle over the salad. Toss gently to combine.
5. Top salad with crispy roasted chickpeas.
6. Serve immediately alongside a chilled glass of 2023 Skin Contact Albariño “Orange Wine” for a bright, refreshing pairing.