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.
Southern Living MARCH 2010
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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