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Mediterranean Salad with Crispy Chickpeas

Mediterranean Salad with Crispy Chickpeas
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: Please 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.

Category

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: Please 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.

Mediterranean Salad with Crispy Chickpeas