Chopped Recipe
chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare the Chickpeas
Preheat your oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for about 20 minutes or until golden and crispy. Set aside to cool.
- 2
Chop the Vegetables
While the chickpeas are roasting, chop the romaine lettuce, cucumbers, cherry tomatoes, and red onion into bite-sized pieces. Place them in a large salad bowl.
- 3
Add the Bacon and Cheese
Add the crumbled bacon and blue cheese to the salad bowl with the chopped vegetables.
- 4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, salt, and pepper to taste.
- 5
Combine and Serve
Pour the vinaigrette over the salad and toss to combine. Top with the roasted chickpeas just before serving.
