Tangy Salad with Crispy Chickpeas
For the salad:
2 hearts of romaine, chopped
¼ cup chopped pepperoncini
3 ribs celery, diced
½ cup halved cherry tomatoes
Crispy Chickpeas, recipe below
Tangy Vinaigrette, recipe below
For the Crispy Chickpeas:
2 small cloves garlic
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Pinch crushed red pepper
1 can chickpeas, drained, rinsed, and dried with paper towels
For the Tangy Vinaigrette:
In a small bowl, whisk all ingredients together.
For the salad:
Toss the lettuce, pepperoncini, celery, and tomatoes together in a medium bowl. Top with Crispy Chickpeas and Tangy Vinaigrette.
For the Crispy Chickpeas:
Preheat the oven to 425 degrees. In a small bowl, use the back of a fork to crush the garlic cloves. Add the olive oil, salt, pepper, and red pepper and stir vigorously with the fork. Add the chickpeas and toss to coat with the oil. Let the chickpeas sit on the counter for 10 minutes.
Spread the chickpeas in a single layer on a baking sheet. Bake for 30 minutes, until they get sizzly and browned. Let them cool for 5 minutes.
For the Tangy Vinaigrette:
In a small bowl, whisk all ingredients together.