Romaine Salad Tossed With Chickpeas Recipes

COMPOSED SALAD OF ROASTED BROCCOLI, ROMAINE, CHICKPEAS, AND WALNUTS

Steps:

• Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
• Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
• Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
• Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
• To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.

ITALIAN CHOPPED SALAD RECIPE BY TASTY

Steps:

• Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
• Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
• Pour the vinaigrette over the salad and toss to coat.
• Enjoy!

ROMAINE SALAD TOSSED WITH CHICKPEAS

Steps:

• In a serving bowl, place lettuce, tomatoes, chickpeas and olives.
• In a small bowl, combine anchovy paste, balsamic vinegar, and olive oil. Pour over salad and serve.