CREAMY CUCUMBER SALAD WITH CRISPY SPICED CHICKPEAS!

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
2. Make the chickpeas. Pat the chickpeas dry, then add the dried chickpeas to a sheet pan and dry roast them for 8 minutes. Remove them from the oven and add the olive oil, salt, garlic powder, dill, oregano, and pepper. Toss to coat and roast another 10 minutes in the oven.
3. Make the dressing. Add the yogurt, vinegar, honey, mayonnaise, dill, garlic, salt, and pepper to a large mixing bowl. Add the cucumbers and toss to coat.
4. Add the tossed cucumbers to a shallow bowl, top with the feta, the chickpeas, parsley, and almonds.