Chopped Salad with Spiced Skillet-Roasted Chickpeas for Two

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subheading: GATHER YOUR INGREDIENTS:

1 (15-ounce) can chickpeas, rinsed and patted dry

¼ teaspoon smoked paprika

⅛ teaspoon table salt

⅛ teaspoon pepper

2 tablespoons extra-virgin olive oil plus extra as needed

1 tablespoon sherry vinegar

½ teaspoon honey

½ teaspoon Dijon mustard

¼ teaspoon minced fresh thyme

½ English cucumber quartered lengthwise and cut into ½-inch pieces

4 ounces cherry tomatoes quartered

1 ounce (1 cup) baby arugula chopped coarse

1 ounce feta cheese, crumbled (¼ cup), divided

¼ cup jarred hot Peppadew peppers sliced thin

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subheading: KEY EQUIPMENT:

Liquid Measuring Cups

The Best 12-Inch Ceramic Nonstick Skillets

All-Purpose Whisks

The Best Rimmed Baking Sheets

subheading: BEFORE YOU BEGIN:

If desired, baby spinach, baby kale, romaine, or a combination of your favorite salad greens can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.

Directions at americastestkitchen.com

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