About the Recipe
dine outside on a warm summer evening with this cool and satisfying salad
Ingredients
1 can (15� 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
� tsp salt-free seasoning blend
4 whole inner leaves of romaine
lettuce, rinsed and dried
Preparation
1 In a large salad bowl, combine beans and tomatoes.
2 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.
3 Pour the dressing over the beans and tomatoes, and
mix gently to coat.
4 Line four salad bowls with one romaine lettuce
leaf each.
5 Top each leaf with one-fourth of the bean mixture,
and serve.