Salad

Warm Balsamic Chickpea and Romaine Salad

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Warm Balsamic Chickpea and Romaine Salad


2 T olive oil

2 cans chickpeas, drained and rinsed

1 t balsamic vinegar


2 T olive oil

1 T balsamic vinegar


head of romaine lettuce, chopped into bite-sized pieces


Heat 2 tablespoons of olive oil in a 12 inch skillet until shimmering. Add chickpeas and sauté until they begin to brown, about ten minutes. Pour in 1 teaspoon of balsamic and stir vigorously as vinegar evaporates. Sprinkle liberally with salt and pepper. Set aside.

Whisk together 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Chop romaine and then toss with dressing. Sprinkle lettuce with a little salt. Top with warm chickpeas and garnish with sliced tomatoes.     

Printable version here.

Notes: Caroline and Edward like the garbanzo beans but lettuce baffles them. Patrick likes the lettuce but feels garbanzo beans are the devil's legume. I can eat almost all of this for lunch, personally, but I would say it actually serves four.