For Vinaigrette:

1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
3 tablespoons fresh parsley, chopped
1 tablespoon fresh chives
½ teaspoon dried Italian seasoning
½ cup white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon cracked black pepper

For Salad:

1 (15 oz.) can chickpeas, drained, rinsed and dried
2 teaspoons extra-virgin olive oil
Sea salt, to taste
1 head of romaine or butter lettuce, chopped
1 small cucumber, sliced
1 Roma tomato, sliced
4 large eggs, hard boiled
¼ cup crumbled feta cheese
Cracked black pepper to taste

In a food processor combine all ingredients for vinaigrette.

Preheat the oven to 350ºF.

In a medium bowl toss chickpeas with olive oil and sea salt to taste.

Roast chickpeas on a baking sheet in the oven for 40-45 minutes until crisp.

Arrange lettuce on a plate and top with cucumber, tomato, feta and sliced hard boiled egg. Lightly drizzle vinaigrette over top. Season salad with cracked black pepper and crispy chickpeas.

Prep: 10 min
Cook: 45 min
Serves: 3-4