Leafy Greens Salad with Chickpeas, Feta, and Sumac Dressing

Ingredients

• 1 can chickpeas, rinsed and drained well
• 2 tsp. olive oil
• 2 tsp. finely minced garlic
• About 3 cups of washed lettuce such as green leaf, romaine, butter lettuce, or red leaf
• About 3 cups of washed greens such as spinach, baby kale, mixed greens, or arugula
• 1-2 oz. crumbled Feta

Directions

1. Heat your oven or toaster oven to 400F/200C. Set a colander in the sink, add the chickpeas, and rinse them under cold water until the foam is gone. Leave them to drain thoroughly, or pat them dry with paper towels.
2. Once the chickpeas are dry, coat them with the olive oil and garlic. Scatter them on a roasting pan coated with olive oil or nonstick spray, then roast until they begin to crisp at the edges, about 20-25 minutes. Set them aside to cool.
3. Clean the lettuce and greens separately in a salad spinner with cold water so they perk up nicely. Spin them until no excess water remains, then transfer everything to a bowl and add just enough dressing to lightly coat the leaves.
4. Divide the dressed greens among two or four salad bowls. Top each bowl with a small handful of chickpeas and a couple of tablespoons of crumbled Feta, finish with salt and fresh ground black pepper, and serve right away.