Tuscan Beans With Tomatoes and Oregano

• 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 teaspoon dried)
• ⅛ tsp ground black pepper
• ½ tsp salt-free seasoning blend
• 4 whole inner leaves of romaine lettuce, rinsed and dried

Ingredients for 4 servings (795 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large salad bowl, combine beans and tomatoes.

2. 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. 3

   Pour the dressing over the beans and tomatoes, and mix gently to coat.

4. 4

   Line four salad bowls with one romaine lettuce leaf each.

5. 5

   Top each leaf with one-fourth of the bean mixture, and serve.