Ingredients:
For the Salad
4 oz Little Leaf Farms Sweet Baby Butter Leaf Lettuce
¼ cup kalamata olives, pitted and roughly chopped
¼ sun dried tomatoes
¼ cup pepperoncini peppers, roughly chopped
4 oz feta cheese, crumbled
Ken’s Simply Italian Vinaigrette
For the Chickpeas
15 oz can chickpeas
¼ cup Ken’s Simply Italian Vinaigrette
Pinch of sea salt
Directions:
For the Chickpeas
1
In a medium bowl, combine the chickpeas with ¼ cup Ken’s Simply Italian Vinaigrette and toss to coat.
2
Cook the chickpeas…
- If using an air fryer: Place chickpeas in the air fryer and cook at 390°F for 10 minutes. Give them a good stir and cook for an additional 5 minutes or until desired crispiness.
- If baking in an oven: Preheat the oven to 400°F. Place chickpeas on a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes until they reach desired crispiness.
3
Once cooked, pour them into a bowl and sprinkle with sea salt, tossing to combine.
4
Let cool until ready to serve.
For the Salad
5
Combine the greens with all other ingredients in a large bowl.
6
Add a drizzle of Ken’s Simply Italian Vinaigrette and toss well.
7
Serve with extra dressing on the side.
CategorySalad
Ingredients
For the Salad
4 oz Little Leaf Farms Sweet Baby Butter Leaf Lettuce
¼ cup kalamata olives, pitted and roughly chopped
¼ sun dried tomatoes
¼ cup pepperoncini peppers, roughly chopped
4 oz feta cheese, crumbled
Ken’s Simply Italian Vinaigrette
For the Chickpeas
15 oz can chickpeas
¼ cup Ken’s Simply Italian Vinaigrette
Pinch of sea salt