Italian Salad with Crispy Chickpeas

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.

Ingredients

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

Directions

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.