Salad with Toasted Chickpeas and Olive Vinaigrette
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.
Recipe courtesy Rachael Ray
Recipe courtesy of Bobby Flay