Prep Time: 20 minutes

Serves: Six as a side or appetizer

1. Preheat the oven to 425 degrees.
2. In a mixing bowl, combine the chickpeas, oil and seasonings. Toss until the chickpeas are evenly coated.
3. Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes or until crispy, shaking the pan occasionally to ensure even browning.
4. In a large salad bowl, combine the cherry tomatoes, cucumber, red onion slices, parsley and olives. Add the lemon and remaining olive oil. Stir and set aside.
5. Once the chickpeas are crispy and golden brown, remove them from the oven and let them cool for a few minutes.
6. Add the roasted chickpeas to the salad bowl and gently toss to coat everything evenly. Finish with a drizzle of your Quwa Olive Oil and optional flaky salt.
7. Sprinkle the crumbled feta cheese over the salad.