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Chopped Salad with Roasted Chickpeas (My Favorite Chopped Salad)

One of our favorite “fancier” restaurants around the Buffalo area is a steakhouse called Black and Blue.  Everything we’ve ever had from there has always been delicious, and they serve some of the best prepared steak I’ve ever had.  My favorite thing there, though, would have to be their chopped salad.  Tomatoes, cucumbers, red onion, blue cheese, bacon, and my favorite, roasted chickpeas, all atop fresh shredded romaine.  The flavors meld together perfectly.

I’ve made my own version of their salad a few times, and we’ve always enjoyed it, so I finally got around to writing down exactly what I did and took pictures so I could finally share it with you!  This time around, I didn’t add bacon, but I’ll include it as an option in the recipe.  It’s totally up to you, but it’s good with or without it!

The best part about this salad is definitely the crunch from the roasted chickpeas.  That texture alone gives the salad a whole new dimension.  I don’t often like cucumbers in salads (I’d rather eat them by themselves), but I couldn’t go without them in this salad.  They add the perfect amount of crisp freshness.  So good.

 

I made a simple vinaigrette to go with this salad using lime juice, champagne vinegar, olive oil, and a bit of maple syrup, which dressed this just enough to keep it lively.  Feel free to use your favorite vinaigrette!  This salad is a great side dish, but I could definitely eat it as my entire meal.  A great lunch salad!
What is your favorite kind of salad?  Do you go for more fruity salads or more savory?
 
 
 
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Chopped Salad with Roasted Chickpeas (My Favorite Chopped Salad)

serves 4

Chopped Salad with Roasted Chickpeas (My Favorite Chopped Salad)

    For the salad:
  • 1 heart of romaine, chopped
  • 2 cups spinach, torn into small pieces
  • 3 seedless baby cucumbers (or 1 large cucumber), quartered and chopped
  • 2 medium tomatoes, chopped
  • 1/3 cup red onion, finely chopped
  • 1/3 cup blue cheese, crumbled
  • roasted chickpeas, recipe below
  • 3 strips bacon, cooked and crumbled
  • vinaigrette, recipe below
    • For the roasted chickpeas:
  • 1-15.5 oz can of chickpeas, drained and rinsed
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
    • For the vinaigrette:
  • 1/2 lime, juiced
  • 3 Tbsp champagne (or white wine) vinegar
  • 1 Tbsp maple syrup
  • 1/3 cup olive oil
  • salt, pepper, to taste
For the roasted chickpeas:

Line a baking sheet with foil, and spray with oil. Preheat the oven to 400ºF.

In a medium bowl, toss the chickpeas with the olive oil and spices.

Spread evenly on the prepared baking sheet, and bake at 400ºF for about 30 minutes, until browned and crunchy, stirring once halfway through. Allow to cool before topping the salad.

For the vinaigrette:

In a jar, combine all of the ingredients. Close with a lid, and shake until evenly mixed. Season with salt and pepper. Shake before dressing the salad. Store any leftovers in the refrigerator and use within 1 week.

For the salad:

Combine all of the ingredients but the roasted chickpeas, bacon, and dressing in a large bowl. Once ready to serve, add enough dressing to suit your tastes and sprinkle with chickpeas and crumbled bacon.

https://cookingalamel.com/2013/07/chopped-salad-with-roasted-chickpeas-my-favorite-chopped-salad.html