Greek Tomato Cucumber Salad with Crispy Chickpeas

Crispy Chickpeas

• 15 ounces chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon garlic powder
• 1/8 teaspoon kosher salt

Greek Tomato Cucumber Salad

• 1 English cucumber, seeds scraped out and chopped
• 1/2 pint cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup flat leaf parsley leaves, chopped
• 2 ounces crumbled Feta cheese
• 8 Kalamata olives, sliced

Red Wine Vinaigrette

• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder