Salad with Toasted Chickpeas and Olive Vinaigrette

Name: Salad with Toasted Chickpeas and Olive Vinaigrette
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 22 min

Prep: 7 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 22 min

Prep: 7 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.