Italian Salad with Crispy Chickpeas

Little Leaf Farms

Crispy greens and crunchy chickpeas are the secret to this craveable Italian Salad. The chickpeas get intense flavor and texture when coated in Ken’s Simply Italian Vinaigrette and popped in the air fryer or oven. Toss the chickpeas with Little Leaf Farms Sweet Baby Butter Leaf greens, olives, feta, sun dried tomatoes, pepperoncini and some more dressing, and you’ve got one unforgettable salad.



Servings: 2


For the Salad
  • 4 oz Little Leaf Sweet Baby Butter Leaf
  • ¼ c kalamata olives, pitted and roughly chopped
  • ¼ sun dried tomatoes
  • ¼ c pepperoncini peppers, roughly chopped
  • 4 oz crumbled feta cheese
  • Ken’s Simply Italian Vinaigrette
For the Chickpeas
  • 15 oz can chickpeas
  • ¼ c Ken’s Simply Italian Vinaigrette
  • Pinch of sea salt


For the Chickpeas
  • In a medium bowl, combine the chickpeas with a ¼ c of  Ken’s Simply Italian Vinaigrette and toss to coat.
  • Cook the chickpeas…
    •  If using an air fryer: Place 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 crispness.
    • 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 crispness.
  • Once cooked, pour them into a bowl and sprinkle with sea salt, tossing to combine. 
  • Let cool until ready to serve.
For the Salad 
  • Combine the greens with all other ingredients in a large bowl.
  • Add a drizzle of Ken’s Simply Italian Vinaigrette and toss well.
  • Serve with extra dressing on the side. 

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