For a light main course salad toss cooked chickpeas into this simple crouton-crunchy flavorful combo. Delicious also the second day!
Heat another tablespoon of olive oil in the skillet. Add garlic, and sauté about 2 minutes. Add lettuce and cook until lettuce is just wilted, 2 to 3 minutes. Add the lettuce to the bread, along with the olives and tomatoes. Drizzle with more olive oil and the red wine vinegar. Season with plenty of freshly ground pepper and toss everything together. Taste for salt and vinegar tartness, adding more if needed. Serve at room temperature or slightly chilled.