Chopped Romaine Salad with Crispy Chickpeas

• 1 large head romaine lettuce, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• Optional: fresh parsley or cilantro for garnish

Steps

1. 1 Preheat oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
2. 2 In a large bowl, whisk together remaining olive oil, lemon juice, garlic, honey, salt, and pepper.
3. 3 Add chopped romaine to the bowl with the dressing and toss to coat.
4. 4 Transfer the dressed romaine to a serving platter or individual plates.
5. 5 Top with crispy chickpeas, Parmesan cheese, and pine nuts. Garnish with fresh herbs if desired.

Equipment

• Baking sheet
• Whisk
• Large bowl

Variations

• Add diced avocado or crumbled feta for extra richness.
• Toss in cherry tomatoes for a burst of color and flavor.

Substitutions

• Use tahini instead of honey for a nutty flavor.
• Substitute sunflower seeds for pine nuts if preferred.

Pairings

• Grilled chicken
• Vegetable soup
• Warm pita bread

Nutrition

Tips

• For extra crunch, let the roasted chickpeas cool completely before adding to the salad.
• You can make the crispy chickpeas up to a day ahead and store them in an airtight container.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Re-toss with additional dressing before serving.

Freezing: This salad does not freeze well due to the texture of the lettuce.

Serving Suggestions

• Pair with grilled chicken or a hearty vegetable soup for a complete meal.

FAQ