Mediterranean Chopped Salad

• 1 (15 1/2-oz.) can chickpeas, drained, rinsed, and patted dry
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 romaine lettuce hearts, chopped
• 1 (12-oz.) jar roasted red bell peppers, drained and coarsely chopped
• 1/2 cup golden raisins
• 1/3 cup bottled balsamic vinaigrette
• 1/4 cup chopped fresh basil
• 3 ounces goat cheese, crumbled

1. Saute chickpeas, salt, and pepper in hot oil in a skillet over medium-high heat 8 minutes. Stir in garlic, and cook 30 seconds to 1 minute or until chickpeas are golden brown. Remove from heat, and let stand 10 minutes.
2. Toss together romaine lettuce, chickpea mixture, and remaining ingredients. Serve immediately.

chickpeas, salt, ground pepper, olive oil, garlic, romaine lettuce hearts, red bell peppers, golden raisins, vinaigrette, fresh basil, goat cheese

Taken from www.myrecipes.com/recipe/mediterranean-chopped-salad-0 (may not work)