roasted chickpea and cucumber thing I keep making

Been meaning to write this up properly for a while. It's not fancy but it's been on rotation basically every week since May. Roasted chickpeas — tin, drained, pat them dry, bit of olive oil, cumin, smoked paprika, into the oven at 200 for about 25 minutes until they're actually crispy. That's the bit that makes it. Meanwhile just chop cucumber, cherry tomatoes, red onion, whatever herbs you've got — mint works really well here, parsley if not. Throw in some feta if you're not being too precious about it. Dressing is just lemon juice, olive oil, a tiny bit of honey. Done. The chickpeas keep the whole thing feeling like actual food rather than a side dish. I make a big batch Sunday and split it across a few containers, though tbh the chickpeas do soften by Wednesday so if that bothers you keep them separate and add before eating. Keeps me going through lunch without that 3pm collapse thing. ✅