Falafel and Crispy Chickpea Chopped Salad

Directions

1. I did not make falafel from scratch — here in New York, they are easy to find in the prepared foods area of super markets, however, I have made them alot, they are super easy: https://food52.com/recipes/11921-world-s-easiest-falafel-and-tzatziki
2. Preheat your oven to 400 degrees and drain and rinse a can of chickpeas, scatter them across a sheet pan lined with parchment, sprinkle with salt and drizzle with 2 tablespoons of olive oil and roast for about 30 minutes, until they begin to crisp
3. While the chickpeas are in the oven, roughly chop the falafel; quarter the cherry tomatoes; chop the cucumbers into thin spears; slice the radishes; mince the pepperoni or banana peppers; and crumble the feta
4. Toss all of the vegetables and the falafel with the lettuce in the serving bowl
5. Combine 4 tablespoons of tahini, 2 tablespoons of olive oil, the juice of 1 lemon, and mix vigorously to make the dressing
6. When the chickpeas are crispy on the outside, remove from oven and allow a few minutes to cool, and then add 1/2 cup (or more!) to the salad, toss with dressing and season with salt and pepper