Dine outside on a warm summer evening with this cool and satisfying salad
1 can (15½ oz) low-sodium chickpeas
(or garbanzo beans), drained
and rinsed
2 C cherry tomatoes, rinsed and
halved
1 Tbsp olive oil
1 tsp balsamic vinegar
2 Tbsp fresh oregano, minced (or 1 tsp
dried)
1
/8 tsp ground black pepper
½ tsp salt-free seasoning blend
4 whole inner leaves of romaine
lettuce, rinsed and dried
In a large salad bowl, combine beans and tomatoes.
In a small bowl, combine olive oil, vinegar, oregano,
pepper, and salt-free seasoning blend. Using a wire
whisk, beat the ingredients until they blend into one
thick sauce at the point where the oil and vinegar no
longer separate.
Pour the dressing over the beans and tomatoes, and
mix gently to coat.
Line four salad bowls with one romaine lettuce
leaf each.
Top each leaf with one-fourth of the bean mixture,
and serve.
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