lunch · vegetarian
Chopped salad with crisp garlic bread
A chopped salad of romaine, chickpeas and mozzarella topped with garlic-rubbed sourdough croutons, dressed with olive oil and red wine vinegar. Serves two.
- Time
- 15min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Chop the romaine and dice the mozzarella.
-
2
Rinse the chickpeas and toss them with the romaine, mozzarella, olive oil and red wine vinegar.
-
3
Toast the sourdough slices, rub them with the cut side of the garlic clove and cut them into cubes.
-
4
Scatter the garlic croutons over the salad at the table.
