This is my favorite salad ever. It is super flavorful and has the best textures and is honestly just really fun to make and eat. It’s also vegetarian! But you could definitely add some anchovies to the dressing if you wanted. The dressing is good on basically anything, and the salad is very adaptable if you want to add some more vegetables that you have on hand.

Serves 4

Ingredients:
1/2 cup whole milk greek yogurt or labneh
1 lemon
1 tablespoon chopped capers
1 garlic clove, grated
1-2 tablespoons olive oil
1 can chickpeas, drained and rinsed
2 teaspoons soy sauce or tamari (optional)
1/2 cup breadcrumbs (optional, but a great way to use up slightly stale bread! I hand tear it into little craggy pieces or pulse it in a food processor)
2 bunches romaine, chopped (any mix of lettuce will work in a pinch, but the crunchier the better!)
1 cup mixed herbs (any mix of parsley, dill, chives, basil, cilantro, or mint works great here)
Red pepper flakes (optional)
Parmesan (optional)

Preparation: 
1. Make your dressing! Combine yogurt, lemon juice, chopped capers, grated garlic clove, salt, and pepper in a small bowl. Drizzle in olive oil and stir to combine until it reaches your desired consistency, thinning out with a little water or more lemon juice if necessary.

2. Pat your chickpeas dry, and heat up 1 tablespoon of olive oil in a skillet over medium heat. Add your chickpeas, season with salt and pepper, and cook, stirring occasionally, until golden brown and crispy. When they’re almost done, I like to add a splash of soy sauce and stir to combine just for an extra hit of umami. When they’ve reached a texture you like, set them aside to cool. Note: I prefer cooking them in the skillet for this recipe because they get crispy on the outside but stay really creamy and tender on the inside, but feel free to use your favorite roasting method here!

3. Add another drizzle of olive oil to the same skillet, and add your breadcrumbs, if using. Toss to coat in the oil and cook until they’re golden brown and crispy.

4. In a large bowl, combine the romaine, herbs (reserve a few for topping), and half of the chickpeas. Toss to coat with most of the dressing. Top with remaining chickpeas , breadcrumbs, some grated or shaved parmesan, red pepper flakes, and remaining herbs, and drizzle the last bit of dressing on top. Enjoy!