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Bibb Salad With Crispy Chickpeas
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.
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Ingredients
- 1 head Bibb lettuce, wash, dried & leaves separated
- 1 c chickpeas (canned are fine), cooked
- 1/2 c olive oil, divided
- 1 Tbsp za'atar
- 1 lemon, juiced
- 2 tsp honey
- 1 Tbsp tahini
Instructions
Step 1
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.
Step 2
Cook chickpeas, stirring and tossing until they are crispy. Remove from skillet and drain on paper towels. Set aside.
Step 3
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.
Step 4
Stack Bibb leaves on a serving platter, scatter crispy chickpeas on top, and drizzle with dressing.