A salad kit becomes dinner with a warm legume that adds heft and texture. The cooked chickpeas sit warm atop cold greens so you get temperature contrast in one bowl. A straightforward weeknight meal that takes what is already made and turns it into something you will want to eat.

Serves 2. 15 minutes, 10 at the stove.

About 90 calories a serving, 4 g protein, 12 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 kit (about 10 ounces) chopped avocado ranch salad kit, 2 tablespoons olive oil, to taste salt, to taste pepper, 1 can (15 ounces) canned chickpeas.

1. Drain and rinse 1 can of chickpeas, then pat them dry with paper towels. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering, then add the chickpeas and cook, stirring often, until they are golden and crisp at the edges, about 5 to 7 minutes. Taste and season with salt and pepper.7 min
2. Divide the contents of 1 salad kit between two bowls, greens and vegetables first, then the dressing. Top each bowl with the warm crisp chickpeas and serve at once.

Cook mode

Note Swap the chickpeas for white beans or cannellini if that is what you have. Leftovers keep for one day in the refrigerator; the greens will wilt but are still edible. Serve with warm bread to soak up the dressing, or add a poached egg on top for extra richness.