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Chopped Dinner Salad with Crispy Chickpeas

Claire Saffitz
  • minutes
  • Serves 6

INGREDIENTS

2

Romaine hearts

1

Rotisserie chicken, small

1 pint

Cherry tomatoes

1 15 ounce can

Chickpeas

1

Garlic clove, small

1 tsp

Oregano, dried

1/2 cup

Peperoncini, jarred

2

Persian cucumbers

1

Kosher salt

1/2 tsp

Sugar

7 1/3 tbsp

Olive oil, extra-virgin

3 tbsp

Red wine vinegar

1

block Feta cheese, in brine