Leafy Greens Salad with Chickpeas, Feta, and Sumac Dressing
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
1 can
2 tsp. olive oil
2 tsp. finely minced garlic
about 3 cups of washed lettuce such as green leaf, romaine, butter lettuce, or red leaf
about 3 cups of washed greens such as spinach, baby kale, mixed greens, or arugula
1-2 oz. crumbled Feta
Directions
Preheat oven or toaster oven to 400F/200C. Put the chickpeas in a colander placed in the sink and rinse well with cold water Let chickpeas drain well When chickpeas are dry, toss with the olive oil and garlic and spread out on a roasting pan that you’ve sprayed with olive oil or nonstick spray. Roast until the chickpeas are starting to crisp, about 20-25 minutes. Let cool. Wash the lettuce and greens one at a time in a salad spinner, using cold water to crisp the greens. Be sure to spin so they’re very dry. Put lettuce and greens in a bowl and toss with enough dressing to moisten the greens. Arrange greens in two or four salad bowls, sprinkle a small handful of chickpeas and a couple of tablespoons of crumbled Feta over each, season with salt and fresh ground black pepper, and serve right away.