Instructions

Adjust an oven rack to the middle position and preheat the oven to 425 F (220 C).

Rinse and drain the chickpeas in a colander, then roll them dry between paper towels, discarding any loose skins.

Cut the red onion into thin wedges and tip them onto a rimmed baking sheet with the whole cherry tomatoes and the chickpeas.

Toss everything with some of the oil, the cumin, smoked paprika, half the salt, and the pepper, then spread it in a single layer.

Roast once the oven is hot, 22 to 25 minutes, shaking the pan halfway, until the chickpeas are crisp and the tomatoes burst and blister.

While it roasts, zest the lemon into a large salad bowl, then halve it and squeeze in the juice.

Finely grate the garlic into the bowl and whisk in the honey, the remaining salt, and most of the remaining oil.

Chop the parsley leaves and pile them on top of the dressing with the arugula, without tossing yet.

Cut the pitas into wedges, rub them with the last of the oil, and warm them on the oven rack for the last 4 minutes until toasty at the edges.

Tip the hot chickpeas, tomatoes, and onion into the bowl with their pan juices and toss gently so the arugula just wilts at the edges.

Crumble the feta over the salad and serve with the warm pita wedges for scooping.

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Roasted Chickpea & Tomato Salad with Arugula, Feta & Warm Pita