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Loaded Greek Salad with Chicken and Crispy Chickpeas

yield: 4 total time: 45 minutes
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Ingredients

  • 2 heads romaine chopped, one head if it’s giant
  • 1 cup parsley leaves
  • 2 mint big sprigs of, one for the dressing, one for the salad
  • 15 ounces chickpeas drained and rinsed
  • 1 cumin level teaspoon each:, ground coriander, smoked paprika and coarse salt
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 3 cloves garlic grated or minced, if you’re not using a food processor
  • 1/3 cup extra virgin olive oil if you can get away with 1/4 cup, feel free!
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion thinly sliced
  • 2 cups chicken shredded leftover
  • 1/2 cup crumbled feta cheese
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