Blistered Chickpea with Tomato Feta

How to make it

1. Pat the chickpea dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a grill pan over medium-high and sear the chickpea until deeply colored.
3. Add the aromatics with the baby spinach and cucumber; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.