• Heat the oven to 350ºF.
• Line a baking sheet with parchment paper, set aside.
• Drain the can of chickpeas and rinse in cold water to revmoe any sodium. Place the chickpeas on a clean kitchen towel and gently rub to remove as much mositure as possible. Discard any skins that come off during the process and place the chickpeas on the prepared baking sheet.
• Drizzle with oil and toss to coat.
• Bake until crispy, sitting halfway through baking time. Bake for approximately 50 minutes.
• Cool slightly and toss with cumin.
• Combine the toasted chickpeas, tomatoes, cucumbers, parsley, onion and Mediterranean vinaigrette in a large bowl. Season with salt and pepper and toss to combine. (If not serving salad immediately, add chickpeas just before serving to maintain crispness.)

Mediterranean Vinaigrette

• Whisk the lemon juice, vinegar and sumac in a small bowl.  G
• Gradually whisk in the olive oil.  
• Store refrigerated in glass jar.