Bread Crumbed Salad

FOR THE BREADCRUMB TOPPING: In a small skillet, heat the olive oil over medium heat; add the onion and sauté until tender and just starting to brown (about 3 minutes), stirring occasionally. Turn the heat down to low and add the garlic and bread crumbs; sauté until the garlic is fragrant and the breadcrumbs are light golden brown (about 2 minutes), stirring frequently. Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.

FOR THE LEMON OLIVE OIL DRESSING: Whisk together all of the dressing ingredients and set aside.

TO ASSEMBLE THE SALAD: Divide the lettuce between 2 plates or bowls. On the top of each, scatter the scallions, chickpeas, mozzarella cheese, and black olives. Drizzle on the dressing, then top with the breadcrumb topping.