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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
  • Baby spinach, baby kale, romaine, or a combination can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.
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