Heat a tbsp olive oil in a large skillet. When hot, add a drained and rinsed can of chickpeas, a good punch of smoked paprika, ground cumin, and salt. (A pinch of cayenne is also welcome.) cook for a few minutes until the chickpeas are heated through and the spices are toasted.
In a large bowl whisk a heaping tbsp adobo sauce (from a chipotle can), juice of one small lime, 1 small clove grated garlic, and a tablespoon olive oil. Add chopped romain, shredded carrots, thinly sliced red onion, cilantro and sliced scallions. Toss to combine.
Serve salad in bowls topped with chickpeas and crumbled feta. #lunch #vegetarian #salad