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Rachael Ray

Salad with Toasted Chickpeas and Olive Vinaigrette

Serve with Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice.

Serve with Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice.

Ingredients

  • 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

Preparation

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.

Ingredients

  • 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

Directions

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.

Tags:30 Minute Meals, Dinner, food processor or blender, Lunch, Salads, undoRS, vegetables