Big Garden Salad with Crispy Chickpeas

From the garden

• 8 cups salad greens (lettuce, arugula, or baby spinach), washed and torn
• 1 medium cucumber, sliced (optional)
• 2 medium tomatoes, cut into wedges (optional)
• 2 medium carrots, shaved into ribbons with a peeler (optional)
• 4 radishes, thinly sliced (optional)

From the pantry

• 2 cans canned chickpeas, drained, rinsed, patted very dry
• 4 oz goat cheese, crumbled (optional)
• 6 tbsp olive oil — divided between chickpeas and dressing
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp red wine vinegar
• salt — to taste
• black pepper

1. Toss the dried chickpeas with half the olive oil, the paprika, cumin, and a pinch of salt. Crisp them in a skillet over medium-high heat, shaking often, 12–15 minutes until golden and crackly (or roast at 425°F for 20 minutes). Truly dry chickpeas are what crisp.
2. Whisk the Dijon, honey, and vinegar with a pinch of salt, then whisk in the remaining olive oil in a stream until the dressing looks creamy. Taste on a leaf and adjust.
3. Pile the greens into a wide bowl and arrange whatever vegetables you're using on top.
4. Just before eating, add the warm chickpeas and goat cheese, pour over the dressing, season with black pepper, and toss at the table so nothing wilts early.