Salad with Crispy Chickpeas and Tangy Mustard Vinaigrette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 3/4 c oil in a Dutch oven until just smoking. While that is heating, mix the spices together in a small bowl.

Step 2

Add chickpeas and slightly cover with a lid (to prevent splattering). Cook, stirring occasionally until deep golden brown and crispy- about 10-12 minutes.

Step 3

Using slotted spoon, transfer chickpeas to a plate lined with paper towels. Ross with spices. Let cool for 5 min and then crush half of the chickpeas.

Step 4

Toss onion with 1 tbsp olive oil and broil for 6-8 minutes, storing half-way through.

Step 5

Toss mesclun, chickpeas, and onion

Step 6

Whisk everything but the oil together. Slowly and constantly, mix in olive oil

Step 7

Add mesclun mixture and toss to combine. Season with salt and pepper to taste.