Mediterranean Chopped Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Chopped romaine hearts hold up well when tossed with the chickpea mixture in this Mediterranean salad recipe. Sprinkle with goat cheese for a finishing touch. Ingredients:
1 (15 1/2-oz.) can chickpeas, drained, rinsed, and patted dry |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 tablespoon olive oil |
1 garlic clove, minced |
2 romaine lettuce hearts, chopped |
1 (12-oz.) jar roasted red bell peppers, drained and coarsely chopped |
1/2 cup golden raisins |
1/3 cup bottled balsamic vinaigrette |
1/4 cup chopped fresh basil |
3 ounces goat cheese, crumbled |
Directions:
1. Sauté chickpeas, salt, and pepper in hot oil in a skillet over medium-high heat 8 minutes. Stir in garlic, and cook 30 seconds to 1 minute or until chickpeas are golden brown. Remove from heat, and let stand 10 minutes.
2. Toss together romaine lettuce, chickpea mixture, and remaining ingredients. Serve immediately.
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