Salad with Toasted Chickpeas and Olive Vinaigrette

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  • Level: Easy
  • Total: 22 min
  • Prep: 7 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate.
  2. 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.