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Salad with Toasted Chickpeas and Olive Vinaigrette


  • 1 can chickpeas (15 ounces) drained, rinsed and dried

  • 2 hearts of romaine lettuce, chopped or 5-6 cups chopped bagged lettuce

  • 1/2 cup Spanish green olives with pimento, drained

  • 2 tablespoons red wine vinegar

  • 1/4-1/3 cup extra virgin olive oil (EVOO)

  • Salt and pepper


Place the chickpeas in a small skillet and cook over medium heat until toasted, 12-15 minutes. Cool on a plate.

Place the lettuce in bowl and top with the chickpeas. Place the olives in a food processor with the vinegar. Turn the processor on and stream in the EVOO to combine. Dress the salad and season with salt and pepper, to taste.