Lemon-Vinegar Tossed Salad with Crispy Chickpeas

Name: Lemon-Vinegar Tossed Salad with Crispy Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups, chopped Romaine lettuce; 1 cup, halved Cherry tomatoes; 1/2, peeled and diced Cucumber; 1 can (15 oz), drained and rinsed Chickpeas; 2 tbsp Olive oil; 3 tbsp Lemon juice; 1 tbsp Red wine vinegar; 1 tsp Dijon mustard; 1 clove, minced Garlic; 1/4 tsp Salt; 1/8 tsp Black pepper

A vibrant salad featuring tender greens tossed in a bright, tangy dressing with crunchy roasted chickpeas for satisfying texture.

Cuisine: American

Category: Salads

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 cups, chopped Romaine lettuce
1 cup, halved Cherry tomatoes
1/2, peeled and diced Cucumber
1 can (15 oz), drained and rinsed Chickpeas
2 tbsp Olive oil
3 tbsp Lemon juice
1 tbsp Red wine vinegar
1 tsp Dijon mustard
1 clove, minced Garlic
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 1 can (15 oz) drained and rinsed chickpeas with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 25-30 minutes until golden and crispy, stirring once halfway through.
Step 2: While chickpeas roast, whisk together 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 minced garlic clove in a small bowl until emulsified. Season with an additional pinch of salt and black pepper.
Step 3: In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, and 1/2 peeled and diced cucumber. Drizzle with the dressing and toss until evenly coated. Top with roasted chickpeas and serve immediately.