* 1 can chickpeas, drained & rinsed
  * 2tsp paprika
  * 1/2 tsp chilli powder
  * 2 tbsp oil
  * 150g cherry tomatoes, quartered
  * 1 small handful fresh parsley, chopped
  * 2 spring onions, finely chopped

Heat the oven to 375°F. In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy. Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.

Serve with warmed pita.

tags: vegetarian, vegan, pareve

source: http://vegancooking.livejournal.com/3426503.htm