As the weather starts to get warmer and sunnier during the day, I like to prepare salads again for lunch or the occasional dinner. This recipe, originally from Bon Appetit, is satisfying without being too heavy. Consider it a suggestion for what to put in the salad. Add any leftover veggies you have or what’s in season will do. The chickpeas are an added step. Of course you can just add them to the salad right out of the can, but give this a try. The crispy chickpeas add such a great texture to the dish. —Jennifer Mathews
olive oil, divided
can of chick peas, drained and rinsed
cloves of garlic, divided
red wine vinegar
red pepper flakes
head of romaine lettuce, chopped
head of radicchio, thinly sliced
head of endive, thinly sliced
pint cherry tomatoes, halved
ricotta salata, crumbled
Genoa salami, thinly sliced
kosher salt and freshly ground pepper
In This Recipe
Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes. Remove to a paper towel lined plate. Try to not snack on them.
Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.
Add romaine, radicchio, endive, and salami to dressing and toss to coat; season with salt. Add chickpeas, cheese, and tomatoes and toss again to combine.