Instructions

1. Pour chickpeas into a colander, rinse, and shake off excess water. Pat chickpeas dry on paper towels. Heat 2 Tbsp. oil in a medium skillet over medium-low.

2. Add chickpeas; season with salt and pepper. Cook, shaking skillet often and reducing heat if chickpeas are browning too quickly or popping all over the place, until golden and crispy all over, 10–15 minutes. Let cool.

3. While chickpeas are sizzling away, move on to your salad prep. Using clean hands, remove skin from rotisserie chicken; discard. Pull meat from bones and shred into bite-sized pieces. Keep going until you have about 4 cups; save any leftover chicken for another use.

4. Slice tomatoes in half lengthwise.

5. Slice cucumbers in half lengthwise, then place on flat sides on cutting board and slice crosswise into thin half moons.

6. Cut block of feta into small cubes.

7. Thinly slice peperoncini.

8. Peel and finely grate garlic clove into a large bowl. Add vinegar, oregano, and sugar and whisk to combine. Season generously with salt and pepper.

9. Slowly drizzle in remaining ⅓ cup oil, whisking all the while, until a thick dressing forms.

10. Add chicken, tomatoes, cucumbers, feta, and peperoncini to bowl and toss to combine.

11. Slice romaine hearts crosswise into 1" pieces and add to bowl. Season with more salt and pepper and toss again to combine.

12. Scatter crispy chickpeas over top of salad and serve.