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.
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
How to Make It
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.
Toss together romaine lettuce, chickpea mixture, and remaining ingredients. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.