Chopped Salad with Spiced Skillet-Roasted Chickpeas

Name: Chopped Salad with Spiced Skillet-Roasted Chickpeas
Ingredients: 2 (15-ounce) cans, chickpeas, rinsed and patted dry; ½ teaspoon, smoked paprika; ¼ teaspoon plus ⅛ teaspoon, table salt, divided; ¼ teaspoon plus ⅛ teaspoon, pepper, divided; ¼ cup, extra-virgin olive oil, plus extra as needed; 2 tablespoons, sherry vinegar; 1 teaspoon, honey; ¾ teaspoon, Dijon mustard; ½ teaspoon, minced fresh thyme; 1 , English cucumber, quartered lengthwise and cut into ½-inch pieces; 8 ounces, cherry tomatoes, quartered; 2 ounces (2 cups), baby arugula, chopped coarse; 2 ounces, feta cheese, crumbled (½ cup), divided; ⅓ cup, jarred hot Peppadew peppers, sliced thin

Main Courses
Beans
Eggs & Dairy
Vegetables
Weeknight
Vegetarian
Salads

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2024

Creamy, crunchy, whole, or chopped—any way you like them, these versatile legumes are your ticket to an array of satisfying meals.

SERVES 4

TIME 45 minutes

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.