Salad with Toasted Chickpeas and Olive Vinaigrette

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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.

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Such a great salad, my husband and I love it! Thanks.

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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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Bake the chickpeas! Easy to make. This recipe rocks!

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my chickpeas were mushy turned after they cooled when i toasted stove top in a pan. So i toasted another batch in a 375 degree oven for 25-30 minutes - they came out crunchy and delicious!

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I recently made dinner for my dad's 65th b-day! The dinner was all italian food. I thought would have to make a run to Olive Garden for their dressing, and there it was two days before my dinner party, the perfect salad/dressing. Everyone loved it! I've actually made it again. It's sooo easy and quick.

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This was ok, not great. I couldn't get the chickpeas to toast--they just sort of blackened on the outside and remained mushy like they were when they came out of the can. I made sure to dry them, too, so I'm not sure what went wrong. The salad dressing was tasty, it had a nice tang. But overall, this was nothing special.

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This salad is my new favorite! It is so simple and has such a great flavor! Thanks Rachael!!!

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Easy salad with a great taste. The chickpeas makes this a nice, filling salad for lunch.

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I roasted the chickpeas over medium heat for a good 20-25 minutes. They were toasty on the outside and soft inside-really tasty! And this from a person who avoided them like the plague!