Crunchy Italian Salad with Salami Crisps and Pita Croutons

Ingredients

• 0.3 cup chickpeas drained progresso® (from 15-oz can)
• 0.5 teaspoon dijon mustard 
• 0.5 clove garlic 
• 2 tablespoons olive oil 
• 4  olives your favorite (or )
• 0.3 teaspoon pepper 
• 3  pasilla peppers sweet sliced
• 2 cups wholewheat pita breads (pocket)
• 0.3 cup onion red sliced
• 2 tablespoons red wine vinegar 
• 4 cups the of 1 cos lettuce chopped
• 1 oz pecorino cheese 
• 6 slices genoa salami cut into strips
• 0.5 teaspoon salt 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• grater

Directions

1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2. Using hand-held plane grater, grate 1 clove garlic then grate Romano cheese. In large bowl, toss garlic and cheese with torn pita and 1 tablespoon olive oil to coat well.
3. Spread in even layer on cookie sheet.
4. Bake 15 to 20 minutes, stirring once halfway through toasting, until toasted and golden brown.
5. Remove from oven; transfer Croutons to bowl. Set aside to cool. Leave oven on and parchment paper on cookie sheet.
6. In jar with tight-fitting lid, place vinegar, mustard and 1/2 teaspoon olive oil. Grate 1/2 clove garlic into jar using hand-held plane grater.
7. Add salt and pepper. Screw lid on jar; shake jar vigorously to combine. Set Dressing aside.
8. Spread salami strips on same paper-lined cookie sheet.
9. Bake about 15 minutes or until crisp.
10. Remove from cookie sheet to plate; cool slightly.
11. Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.