Ingredients :
1 can "7,5 ounce" low-sodium chickpeas
or garbanzo beans, drained
and rinsed
2 Cup cherry tomatoes, rinsed and
halved
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoon fresh oregano, minced or
1/8 teaspoon ground black pepper
½ teaspoon salt-free seasoning blend
4 whole inner leaves of romaine lettuce, rinsed and dried
INSTRUCTIONS:
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.
