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Mediterranean Salad with Crispy Chickpeas
Ingredients
  • subheading: Vinaigrette:
  • ½ cup extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 3 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped chives
  • ¼ cup white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • subheading: Salad:
  • 1 15-oz can chickpeas, drained, rinsed and thoroughly dried
  • 2 tsp extra-virgin olive oil
  • sea salt, to taste
  • 1 head romaine lettuce, chopped
  • 1 English cucumber, quartered lengthwise, chopped
  • 8 oz cherry or grape tomatoes, halved
  • 2 oz full-fat feta cheese, crumbled
  • ½ cup prepared hummus, optional
  • 4 large eggs, hard boiled and halved lengthwise
  • ground black pepper, to taste
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