1 cup olives and sun-dried tomatoes
Lettuce to fill your bowl (about 4 ounces)
In addition to the chickpeas, I included marinated olives and sun-dried tomatoes (in the olive bar), diced tomatoes and peppers, quartered canned artichokes, and sliced cheese. Add anything you want!
Pour dressing over salad when it’s serving time and throw.
Rather than placing chickpeas that were plain plain I dressed them first and then mixed them in. Plain chickpeas taste too earthy to me occasionally, and this brightened them up a bit with dressing on each one before they went swimming in the lettuce
SAID NO ONE EVER!
1 heirloom tomato or a handful of cherry tomatoes, chopped
I love this basting oil I get at Wegmans. It is seasoned with herbs and garlic, so when using it on veggies or 20, it saves a step. The chickpeas got a drizzle of this plus salt, pepper, and a squeeze of lemon juice.
Herbed olive oil, about 1/3 per cup (or routine with a few dried herbs stirred in)
I took a picture of the components so I could replicate it at home:
Mix dressing together in a jar and shake.