Salad with Toasted Chickpeas and Olive Vinaigrette (Rachael Ray) |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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