Beans from Tuscany – Italy

Prep Time: 5 mins |Servings: 4
1 can (15-1/2 oz) low-sodium chickpeas (or garbanzo beans),
drained and rinsed
2 cups cherry tomatoes, rinsed and halved
1 tbsp olive oil
1 tsp balsamic vinegar
2 tbsps fresh oregano, minced (or 1 tsp dried)
1/8 tsp ground black pepper
1/2 tsp salt-free seasoning blend
4 whole inner leaves of romaine lettuce, rinsed and dried

  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
  4. Line four salad bowls with one romaine lettuce leaf each.
  5. Top each leaf with one-fourth of the bean mixture, and serve.
    Calories 265, Fat 10 g, Protein 12 g, Carbs 35 g

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