Italian Salad with Crispy Chickpeas

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

For the Chickpeas

In a medium bowl, combine the chickpeas with ¼ cup Ken’s Simply Italian Vinaigrette and toss to coat.

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.

Once cooked, pour them into a bowl and sprinkle with sea salt, tossing to combine.

Let cool until ready to serve.

For the Salad

Combine the greens with all other ingredients in a large bowl.

Add a drizzle of Ken’s Simply Italian Vinaigrette and toss well.

Serve with extra dressing on the side.