Italian Salad with Crispy Herb Roasted Chickpeas
Ingredients
Herb Roasted Chickpeas
-
1
15-ounce can
chickpeas, rinsed, drained and dried well
-
1
tablespoon
grapeseed oil
-
1½
teaspoons
Italian seasoning
-
to taste
salt and pepper
Lemon Caper Vinaigrette
-
6
tablespoons
olive oil
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
capers
-
1
small clove
garlic
-
a pinch
white sugar
-
to taste
salt and pepper
Salad
-
1
5-ounce package
baby romaine lettuce
-
1
cup
halved grape tomatoes
-
¾
cup
sliced cucumbers
-
½
cup
thinly sliced red onions
-
⅓
cup
sliced black olives
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Toss the chickpeas with oil, Italian seasoning, salt, and pepper, then spread them on the baking sheet.
- Roast the chickpeas for about 35 minutes, stirring occasionally, until crispy.
- While the chickpeas are roasting, combine all vinaigrette ingredients in a blender and blend until smooth.
- To serve, divide the lettuce onto plates, top with the remaining salad ingredients and chickpeas, and drizzle with dressing.
Nutrition Facts (estimated)
Servings
4-6
Calories
258
Total fat
26g
Total carbohydrates
6g
Total protein
1g
Sodium
291mg
Cholesterol
0mg
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