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Prep time 20 minutes
Cook time 15 minutes
Yield: Serves or Makes 6
Heat a medium pan over medium heat with 1 tablespoon olive oil. Add the pine nuts and cook while stirring around frequently. Mix them around until they are golden and put them in a bowl. About 5 minutes.
Add other remaining olive oil to the pan. Add the chickpeas, salt, pepper, oregano, and lemon. Cook until the chickpeas are crispy and then add them to the bowl with pine nuts. About 10 minutes.
Whisk or shake together olive oil and balsamic vinegar. Season with salt, pepper, and oregano to taste.
Get a large bowl and combine spring mix salad, cucumber, cherry tomato, carrots, red onion, and white onion.
Top the salad with crispy chickpeas, toasted pine nuts, feta, lemon juice, and dressing.