Total Time: 22 min
Prep: 7 min
Cook: 15 min
Yield: 4 servings
1 (15 ounce) can chick peas, drained, rinsed and dried
2 hearts romaine lettuce, chopped or 5 to 6 cups chopped bagged lettuce
1/2 cup Spanish green olives with pimiento, drained
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate.
Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.