Roast tomatoes and sriracha-feta chickpeas with a fennel, cumin, and sesame dressing

Pull together, in a bowl, the following
2 cups garbanzo beans (cooked. do i actually need to point this out?)
handful of mint shredded
juice of 1 lemon
2 tbsp sriracha
2 tbsp crumbled feta
salt to taste

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp sesame seeds
and heat on high till the seeds start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)
Add this to the garbanzo bowl, mix well, and let the whole thing sit, so that the flavors infuse into each other 

Meanwhile, roast 16 wee/tiny cherry tomatoes.  To do this, halve them, toss with 1 tbsp olive oil, and salt to taste, spread on a baking sheet (cut side up), and roast in an oven at 400°F for 10-20 minutes till they are sizzling and/or slightly caramelized.
 
Divide the garbanzo mix  into 4 bowls,  and top with the roast tomatoes.
Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!

Note2 : For a little extra body, add 1 cup "short pasta" (trumpets, orzo, orecchiette, whatever), cooked, to the mix and let it sit while the squash is roasting.  You probably want the pasta to cool down just a touch before adding.  Not too much though, otherwise it'll dry out
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