A bright citrus salad with crunchy oven roasted chickpeas.
For the chickpeas drain 1 can. Then season with salt, paprika, and cayenne. Place in baking pan with oil, then it should take about 20 minutes, make sure to shake every 5 minutes.
For the honey calamansi dressing simply whisk together calamansi juice, honey and olive oil Then season with salt and black pepper. Then toss lettuce with dressing then top with crunchy chickpeas.
