Crispy Chickpea Salad with Lemon Vinaigrette

For the Crispy Chickpeas: Drain and rinse chickpeas, then pat them dry. Add them to a parchment paper-lined baking sheet and toss with a generous drizzle of olive oil, salt, pepper, and your favorite spices. Bake at 425 F (220 C) for 25-30 minutes, or until crispy. 

For the Lemon Dressing: In a small bowl, whisk together 1 clove finely minced garlic, 1 1/2 tsp Dijon mustard, juice of 1 lemon, 1 tbsp red wine vinegar, 3 tbsp olive oil, a pinch of salt, pepper, oregano, and crushed red pepper. 

To Assemble the Salad: In a large bowl, combine butter lettuce, cherry tomatoes, red onion, banana peppers, feta, capers, and hemp seeds. Add the crispy chickpeas and drizzle with the freshly made lemon dressing. Toss gently to combine and serve.