The @bloomblog is making Italian chopped salad!
INGREDIENTS
Shredded romaine or shredded iceberg
Fresh mozzarella
Salami
Marinated artichokes
Crispy Chickpeas
DRESSING
⅓ cup extra virgin olive oil
¼ cup red wine vinegar
2 tsp dijon mustard
½ tsp kosher salt and cracked black pepper
¼ cup grated parmesan cheese
For CRISPY CHICKPEAS
Preheat oven to 425 degrees.
Drain, rinse and dry 1 can of garbanzo or chickpeas.
Drizzle olive oil, salt and pepper and toss to coat.
Bake for 10 minutes or until the chickpeas appear crunchy and slightly brown.
FOR SALAD
Chop up all the ingredients finely and toss with vinaigrette.
Top with crispy chickpeas and grated parmesan.
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