- Crispy roast chickpeas and tender artichoke hearts - A flavorful lemon dressing - Minutes to make and an easy spring side dish
- Lemon - Dijon mustard - Honey - Olive oil - Chickpeas
- Garlic - Artichoke hearts - Sweet pepper - Feta cheese - Parsley
In a small bowl, whisk lemon juice, zest, mustard, and honey. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Combine chickpeas, garlic, olive oil, salt, and pepper on a sheet pan until evenly coated. Arrange in a single layer.
Roast chickpeas at 400F 15-20 minutes until chickpeas are golden-brown and crispy. Allow to cool slightly.
In a large serving bowl, combine chickpeas, artichokes, sweet pepper, feta, parsley, and lemon dressing until evenly coated. Serve salad and enjoy!