Photo: Salad with Toasted Chickpeas and Olive Vinaigrette Recipe
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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By sunnybabe015
Greenville, SC
on November 21, 2009
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I made this one night for dinner with some grilled shrimp and it was great! It was easy, fast, and tasty, just like all of Rachael's recipies! I took the suggestions of some of the others and baked the chickpeas. They tasted great and very toasty, but after they sat a little they got a little soggy/ mushy. Other than that it was delicious.
By Chef #428235
High Point, NC
on January 31, 2009
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Such a great salad, my husband and I love it! Thanks.
By Chef #855206
Edmond, OK
on June 04, 2008
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I would think that the olive dressing would be to strong and chick peas just didn't sound too good in a salad, but those two combined were awesome!
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