Chopped Greek Salad with Crispy Chickpeas

Method

1. Heat the oven to 425°F. Toss the dry chickpeas with 1 tbsp oil, ½ tsp of the oregano and ¼ tsp of the salt on a sheet pan, and roast 25 to 30 minutes, shaking at the halfway point, until deep golden with a crisp shell.
2. Lower the eggs into gently boiling water and cook 10 minutes. Cool in ice water, peel, and quarter.
3. Whisk the vinegar, lemon juice, Dijon, remaining oregano and remaining salt in a large bowl. Stream in the ¼ cup oil while whisking until it thickens and holds together.
4. Add the romaine, cucumber, tomatoes, red onion, olives and feta to the bowl and toss with the dressing until every piece is glossy.
5. Divide among four bowls and top with the warm crispy chickpeas and the eggs. Serve right away so the chickpeas stay crunchy.