| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- Two 15-ounce cans chickpeas, rinsed and patted very dry
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- Freshly ground black pepper
- 6 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 18 ounces romaine
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup pitted black olives
- 4 ounces chopped salami
- 3 ounces shredded mozzarella
- Freshly ground black pepper
Instructions
- For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
- Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
- While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
- While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
- For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
- For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 24 mg |
| Sodium | 647 mg |
Reviews
We like the salad. We were not impressed with the dressing. We felt was lacking in flavor.
Don’t listen to people Molly they’re just jealous if they give you one star you’re always five stars to me person who watches food Network
Wow this was good! The chickpeas are a must have! But I halved them, and it was plenty. I can’t wait to have this again!!
I just love Molly’s cooking show! This salad is delicious. With all the ingredients listed how can this be bland!! I have made it twice, once for a dinner party and it received rave reviews. A must try especially for something different!
This salad is so good and so impressive for company!
Made it twice! So good!
Bland
I wanted so bad for this to be tasty. Molly’s enthusiasm made it sound so tasty. She has a way with words but her food is so bland. Molly is a better writer than chef.
Loved this tonight with the pan pizza from the same episode! Easy to customize with veggies you have, but the dressing and ranch chickpeas are a must. My vegan sister would love the chickpeas!