Falafel spiced chickpeas

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Step 1

Make your naan bread

Step 2

Preheat oven to 425F

Step 3

Drain and rinse chickpeas and pat dry with paper towel. Rinse all produce have great tomatoes 1/4 cucumber lengthwise then cut crosswise into a quarter inch pieces roughly chopped parsley leaves discarding stems.

Step 4

Cook chickpeas. Heat one and a half tablespoons olive oil in a large pan over medium heat. When oil is shimmering add spice mix, chickpeas, half teaspoon salt and pepper is desired cook stirring occasionally, until lightly browned and crisp, about 8 minutes remove pan from heat.

Step 5

Make Israeli salad, while chickpeas cook, stack nan, wrap in foil, and place an oven to warm. Meanwhile, in a medium Bowl whisk together red wine vinegar, a quarter cup olive oil, half teaspoon salt, and pepper. Add grape tomatoes, cucumber, and half of parsley and tossed a coat set aside until ready to serve.