Italian Chopped Salads

Preheat the oven to 425°F. Peel and thinly slice the onion(s). Peel and halve the cucumber(s) lengthwise and remove the seeds with a spoon. Slice the cucumber(s) into half moons. Halve the tomatoes. Drain and rinse the chickpeas and pat dry.

Place the chickpeas on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, smoked paprika, and a pinch of salt and pepper. Roast until golden brown and crispy, 12 to 15 minutes.

Place a small skillet over medium-high heat. Add the pumpkin seeds and sunflower seeds and cook, tossing occasionally, until lightly toasted, 2 to 3 minutes.

Peel and mince the garlic. Add the minced garlic, Caesar dressing, parmesan, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl. Stir the creamy parmesan dressing.

Trim and hand tear the lettuce. Add as much sliced red onion as you’d like, the sliced cucumbers, halved tomatoes, torn lettuce leaves, and half of the creamy parmesan dressing to a large bowl and toss to combine. Divide the Italian chopped salad between large plates and top with roasted chickpeas and toasted seeds. Drizzle with the remaining creamy parmesan dressing. Bon appétit!