Roasted Chickpea Salad

Still looking at ways to add resistant starch to the diet...

1 tbsp coconut oil
19 oz can chickpeas, drained
1/4 tsp ground cumin
1/2 tsp ground pink Himalayan salt
Pepper to taste
1/2 tsp red wine vinegar

1 cup diced cucumber
1 cup diced tomato
1/2 cup shredded carrot
2 tsps fresh chopped mint
2 tsp fresh chopped parsley
2/3 cup diced or crumbled feta

1 tsp lemon juice
2 tsps olive oil
Salt and pepper to taste

Heat coconut oil in a skillet and add drained chickpeas, cumin, salt and pepper.  Roast on medium high 5-7 minutes. Or longer if you want a crispier chickpea. Toss with red wine vinegar and set aside to cool.

Combine cucumber, tomato, carrot, mint, parsley and feta. Mix lemon juice, olive oil, salt and pepper and mix with the vegetables. Add the chickpeas and serve chilled or at room temperature.

Adapted from: http://www.sonima.com/food/cucumber-tomato-salad/