Serves 4 - realistically, while the wedge looks great, it's messy to eat like this, recommend chopping the lettuce up and then adding all the other stuff.
Head lettuce
Canola or other vegetable oil, for cooking
Canned chickpeas, drained well
Salt, to taste
Finely chopped tomatoes (optional)
Crumbled blue cheese, goat cheese or Boursin, or grated cheddar or Parmesan
Crumbled corn chips or toasted crumbs
Toasted nuts or seeds
Green Goddess Dressing:
1/2 cup each fresh dill, mint, parsley and basil (or more or less of any of them)
Juice of a lemon (about 3 tbsp)
1 garlic clove, peeled and crushed
2 green onions, chopped (or a small handful of chopped chives)
1/2 tsp crushed red chili flakes
Pinch salt
1/2 cup canola or other vegetable oil
A few spoonful's of mayo or sour cream or plain yogurt (optional)
Preheat the oven to 425 F.
Drain the chickpeas and pour them out onto a paper-towel-lined plate; pat to dry them off, then turn out onto the baking sheet and coat with oil as well. Sprinkle everything with salt and roast for 20-30 minutes, shaking the chickpeas around once or twice, flipping halfway through. Once done, remove and set aside.
To make the dressing: In a blender, combine everything but the oil and pulse until well combined. With the motor running, pour in the oil (you don’t need to be precise here) until the mixture emulsifies and is creamy and smooth. Drop in a few spoonful's of mayo/sour cream/yogurt as well. Store any leftovers in the fridge for up to two weeks.
To assemble your salads, place a wedge of lettuce on each serving plate, or a number of them on a platter, top with a generous pour of dressing and scatter with crispy chickpeas and other ingredients.