Salad with Toasted Chickpeas and Olive Vinaigrette

Total Time:
22 min
Prep:
7 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (15 ounce) can chick peas, drained, rinsed and dried
  • 2 hearts romaine lettuce, chopped or 5 to 6 cups chopped bagged lettuce
  • 1/2 cup Spanish green olives with pimiento, drained
  • 2 tablespoons red wine vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil, eyeball it
  • Salt and pepper
Directions

Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate.

Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.


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