Spicy Pickle Salad with Roasted Chickpeas

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 1 cup dill pickles, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or agave syrup
• Pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Spread the rinsed chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, cayenne pepper, and salt. Toss to coat evenly.
3. Roast the chickpeas in the preheated oven for 25-30 minutes, or until crispy, shaking the pan halfway through.
4. In a large bowl, combine the chopped dill pickles, cherry tomatoes, red onion, and parsley.
5. In a small bowl, whisk together the apple cider vinegar, honey (or agave syrup), and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Once the chickpeas are done roasting, let them cool slightly before adding them to the salad.
8. Serve immediately or chill for 30 minutes before serving for enhanced flavors.