Mediterranean Bowl with Hojiblanca Olives

Ingredients:
Preparation:
Rinse and drain the chickpeas. Dry them well on a clean cloth and put them in a bowl.
Add the extra virgin olive oil, garlic powder, onion powder, paprika, cayenne pepper and a pinch of salt. Mix well.
Spread the seasoned chickpeas on a baking sheet lined with parchment paper.
Roast for about 15 minutes in the oven at 400 °F (205 °C). Shake and cook another 10 minutes, or until lightly browned. Be careful not to overcook them; otherwise, they will become hard.
In a small bowl, mix all the ingredients.
Cut the cherry tomatoes into halves and the onion into thin slices. Grate the carrot.
To serve, mix the ingredients in a bowl and pour the dressing overtop.
Ingredients
Directions
Rinse and drain the chickpeas. Dry them well on a clean cloth and put them in a bowl.
Add the extra virgin olive oil, garlic powder, onion powder, paprika, cayenne pepper and a pinch of salt. Mix well.
Spread the seasoned chickpeas on a baking sheet lined with parchment paper.
Roast for about 15 minutes in the oven at 400 °F (205 °C). Shake and cook another 10 minutes, or until lightly browned. Be careful not to overcook them; otherwise, they will become hard.
In a small bowl, mix all the ingredients.
Cut the cherry tomatoes into halves and the onion into thin slices. Grate the carrot.
To serve, mix the ingredients in a bowl and pour the dressing overtop.