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Recipe Mediterranean Salad with Crispy Chickpeas and Hummus Dressing Print Ingredients 1 lbs boneless skinless chicken breasts 1 head romaine lettuce, washed and roughly chopped 2 cups cherry tomatoes, halved or quartered, depending on size 1 cups Persian cucumber, halved and thinly sliced 1 bunch cilantro, minced 1 cup kalamata olives, halved 1 large shallot, halved and thinly sliced Crumbled feta, for topping (optional) For the Crispy Chickpeas 2 15 oz cans chickpeas (garbanzo beans), rinsed and drained 2 tablespoons olive oil, divided 1 teaspoon ground cumin 2 teaspoons smoked paprika 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon ground coriander For the Pita Chips 4 pitas, each one cut into 8 wedges 3 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon garlic powder 2 teaspoons sumac For the Hummus Dressing 1 cup prepared hummus Juice of 1 lemon 4 cloves garlic, minced 2 tablespoons extra virgin olive oil A splash of water Instructions Bring a pot of water to a rolling boil
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