Chickpeas:

• 1 can chickpeas, drained, rinsed and dried
• 1 teaspoon olive oil

Salad:

• 4 cups WP Rawl Farms® Mustard Greens
• 3 small juicy red tomatoes, quartered
• 2 Persian cucumbers, sliced
• 1 red bell pepper, stemmed, seeded and chopped
• 1/4 red onion, peeled and thinly sliced, soaked in ice water for 10 minutes
• 3 radishes, trimmed and thinly sliced, soaked in ice water for 10 minutes
• 1/3 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• Pita chips

Dressing:

• 1/3 cup extra-virgin olive oil
• Juice of 1/2 a juicy lemon
• 1 teaspoon dried oregano

1. Preheat oven to 400 degrees F. Toss chickpeas and olive oil together and season with salt. Spread evenly on a large baking sheet and roast for 30 minutes, stirring every 10 minutes, until crispy and golden.
2. Remove from oven and set aside until ready to use. Whisk together dressing ingredients in a small bowl. Season with salt and black pepper. 
3. In a large bowl using your hands, toss together greens, tomatoes, cucumbers, bell pepper, red onion, and radishes with about half the dressing until well combined.
4. Add olives, feta, pita chips and chickpeas and toss again. Serve with extra dressing on the side.

Recipe courtesy of Rachael Hartley, RD, LD.