Bibb Salad with Crispy Chickpeas
June 16, 2019
These crispy chickpeas will make you forget all about croutons.
Cool, crunchy Bibb lettuce is your backdrop for warm, crispy, za-atar-spiced chickpeas that are about to be your newest obssesion. The wise cook will make a double batch, as it's nearly impossible to keep from snacking on every last one while you whip up a creamy tahini vinaigrette to finish it off.
Bibb lettuce, wash, dried & leaves separated
chickpeas (canned are fine), cooked
olive oil, divided
Heat a large skillet over medium-high heat. Add 1/4 cup olive oil and heat until shimmering. Drain and dry chickpeas and add to skillet with za'atar and a generous pinch of salt.
Cook chickpeas, stirring and tossing until they are crispy. Remove from skillet and drain on paper towels. Set aside.
Make the vinaigrette: In a small bowl, whisk together tahini, 1/4 cup olive oil, juice of 1 lemon, honey, and (if needed) a drizzle of water to loosen to pourable consistency.
Stack Bibb leaves on a serving platter, scatter crispy chickpeas on top, and drizzle with dressing.