Adjust oven rack top position and set to 425ºF

Wash and dry produce.

Drain and rinse chickpeas. Pat with a paper towel to dry

In a medium bowl combine chickpeas, drizzle of cooking oil, paprika, turmeric, cumin, garlic powder, ground coriander, salt, and pepper.

After chickpeas are coated with seasoning, place on baking sheet in a single layer. Roas on top rack until brown and crispy, about 15 minutes.

While chickpeas roast, cut cucumber in half long way, place flat sides down, and cut into 1/2 inch pieces. Cut grape tomatoes in half also.

Once chickpeas are crispy, let cool for about 5 minutes.

In a medium bowl, combine half of cooled chickpeas, cucumbers, tomatoes, kalamata olives and feta crumbles with 1 to 2 tbsp of balsamic vinaigrette.

Enjoy!