Drain and rinse chickpeas, and dry them off using a kitchen dishcloth. Spread them out on a lined baking sheet.
Drizzle chickpeas with olive oil, salt and garlic powder. Toss to combine.
Roast for 25 minutes, shaking the pan occasionally. Set aside for topping the salads.
Mediterranean Salad
Cook quinoa per package instructions (about ¼-1/3 cup dry quinoa makes 1 cup cooked).
Thinly slice red onion, red pepper, green pepper.
Toss together sliced veggies, quinoa, and salad greens.
In a small bowl, combine hummus, Meyer lemon juice, and water to make a dressing. Drizzle it over the greens and toss everything together until coated.
Serve salad topped with crispy roasted garlic chickpeas and crumbled pita chips.
Notes
This salad keeps very well in the fridge for a few days, even dressed. I recommend storing the crispy chickpeas separately in an airtight container once they are fully cool, and topping the salad with the crispy chickpeas and pita chips right before serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/02/10/mediterranean-salad-with-crispy-garlic-chickpeas/