Tuscan beans with tomatoes and oregano recipe

INGREDIENTS:

1 can   "15½ 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 teaspoon dried
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.