Salad with Toasted Chickpeas and Olive Vinaigrette

• 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

1. Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes.
2. Cool on a plate.
3. Place lettuce in bowl and top with chick peas.
4. Place olives in food processor with vinegar.
5. Turn processor on and stream in extra-virgin olive oil.
6. Dress salad and season with salt and pepper, to taste.

chick peas, hearts romaine lettuce, spanish green olives, red wine vinegar, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/salad-with-toasted-chickpeas-and-olive-vinaigrette-recipe.html (may not work)