Instructions

• Preheat the oven or toaster oven to 400°F (200°C).
• Drain any excess moisture from the one 15 oz. can of garbanzo beans and pat them dry with paper towels so they are as dry as possible.
• In a bowl, toss the chickpeas with 2 tsp. olive oil and 2 tsp. finely minced garlic until evenly coated.
• Lightly spray a roasting pan or rimmed baking sheet with nonstick spray or brush with a little oil. Spread the chickpeas in a single layer on the pan.
• Roast the chickpeas for about 20–25 minutes, stirring or shaking the pan once halfway through, until they are beginning to crisp. Remove from the oven and let cool.
• Make sure the 3 cups washed lettuce and 3 cups washed greens are very dry (use a salad spinner or pat dry with paper towels).
• In a large bowl, combine the lettuce and greens and toss with 3 T Mediterranean Salad Dressing until the leaves are evenly moistened.
• Divide the dressed greens among four salad bowls. Sprinkle one-fourth of the roasted chickpeas and one-fourth of the 2 oz. crumbled Feta over each salad.
• Season each salad with salt and fresh ground black pepper to taste and serve immediately.