Crispy Chickpea Chopped Salad

Name: Crispy Chickpea Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 (15 ounce) can chickpeas, drained and rinsed; 1 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 8 cups butter lettuce, (chopped); 1 cup grape tomatoes, (chopped); ⅔ cup chopped cucumber; ½ cup castelvetrano olives, (pitted and torn); 1/2 cup crumbled goat cheese; 1 small shallot, (diced); 1/4 cup red wine vinegar; 1 1/2 tablespoons honey; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup extra virgin olive oil

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 2

Author : How Sweet Eats

Instructions

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Step 1

Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.

Step 2

To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!

Step 3

In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.

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