Chopped dinner salad with crispy chickpeas
Delight in a flavorful chopped dinner salad featuring crunchy, golden crispy chickpeas. Perfect for a satisfying and nutritious meal bursting with taste.
Ingredients:
- 15-oz. can chickpeas
- Tbsp. plus ⅓ cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- small rotisserie chicken
- pint cherry tomatoes
- Persian cucumbers
- 6-oz. block feta cheese in brine
- cup jarred peperoncini
- small garlic clove
- Tbsp. red wine vinegar
- tsp. dried oregano
- tsp. sugar
- romaine hearts
Instructions:
- Drain 15 oz. chickpeas in a colander, rinse thoroughly, and remove excess water. Gently dry chickpeas with paper towels. Heat 2 tablespoons of oil in a medium skillet over medium heat.
- Transfer chickpeas to the skillet; season with salt and pepper. Cook for 10-15 minutes, occasionally shaking the skillet and adjusting the heat if chickpeas are browning too quickly. Let them cool down.
- While the chickpeas are cooking, let's prepare the salad. Using clean hands, peel the skin off a rotisserie chicken and discard it. Shred the meat into bite-sized pieces until you have about 4 cups; any extra chicken can be saved for later use.
- Get ready for some chopping action! Firstly, cut 1 pint of tomatoes in half lengthwise.
- Halve 2 cucumbers lengthwise, then lay them flat on a cutting board and slice them into thin half-moons.
- Cube a 6 oz. block of feta cheese.
- Slice ½ cup of peperoncini thinly.
- Peel and grate 1 garlic clove into a large bowl. Add 3 tablespoons of vinegar, 1 teaspoon of oregano, ½ teaspoon of sugar, and whisk well. Season with salt and pepper.
- Gradually pour in the remaining ⅓ cup of oil, whisking continuously, until a thick dressing is formed.
- Combine chicken, tomatoes, cucumbers, feta, and peperoncini in the bowl and mix well.
- Slice 2 romaine hearts into 1-inch pieces and add them to the bowl. Season with salt and pepper, and mix again (using clean hands is recommended for thorough mixing!).
- Sprinkle the crispy chickpeas over the salad and serve.
Summary:
- Calories: 4277 kcal
- Fat: 301 g
- Protein: 251 g
- Carbs: 145 g
- Potassium: 5003 mg
- Magnesium: 488 mg