Mediterranean Salad with Crispy Chickpeas

Ingredients

• For the crispy chickpeas:
• 1 (15-ounce) can chickpeas, drained and rinsed (certified gluten-free if necessary)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• For the Mediterranean salad:
• 1/3 cup quinoa (2:1 water: grain)
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 6 cups (4 ounces) salad greens
• 1/4 cup hummus
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 cup crumbled pita chips

Directions

1. Preheat the oven to 400°F.
2. Drain and rinse chickpeas, and dry them off using a kitchen dishcloth. Spread them on a baking sheet lined with parchment or foil.
3. Drizzle chickpeas with olive oil, salt and garlic powder. Toss to combine.
4. Roast for 25 minutes, shaking the pan occasionally. Set aside.
5. Meanwhile, cook quinoa per package instructions, 15 minutes. Let cool.
6. In a large bowl, toss sliced veggies, quinoa and salad greens.
7. In a small bowl, combine hummus, lemon juice and water to make the dressing. Drizzle over the salad, and toss until coated.
8. To serve, top salad with chickpeas and crumbled pita chips.