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Export 11 ingredients for grocery delivery
Step 1
1 Position a rack in the middle of the oven and preheat to 425 degrees
Step 2
2 Spread the chickpeas on a rimmed baking sheet
Step 3
3 Drizzle with 2 teaspoons of the oil, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and toss to coat
Step 4
4 Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly
Step 5
5 Transfer to a plate to cool to room temperature
Step 6
6 While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl
Step 7
7 Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper
Step 8
8 Gently toss to incorporate
Step 9
9 Taste, and season with more salt and/or pepper, as needed
Step 10
10 Line a serving platter with the endive leaves
Step 11
11 Spoon the chopped vegetable mixture over them
Step 12
12 Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves
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