Chopped Antipasti Salads

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add chickpeas, cover, and cook, shaking pan occasionally, until crispy in places and browned, 8 to 10 minutes. Add everything bagel spice and breadcrumbs and cook, stirring occasionally, until breadcrumbs are golden brown, 1 to 2 minutes. (4-servings: use 2 tbsp olive oil)

Set oven to broil on high. Combine peppers, 1 tsp olive oil, and a pinch of salt on foil-lined baking sheet and toss. Broil peppers until charred and tender, 2 to 4 minutes. (4-servings: use 2 tsp olive oil)

Stir together sun-dried tomatoes, garlic, vinegar, and a pinch of salt and pepper in large bowl. Add cucumber, celery, carrot, and tomato and toss to coat.

Add romaine to bowl with salad and toss to combine. Divide chopped antipasti salad with sun-dried tomato vinaigrette between bowls. Top with crispy chickpeas and roasted peppers. Serve with ranch dressing. Buon appetito!