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Bon Appétit

Chick-Pea, Artichoke Heart and Romaine Salad

3.4

(16)

Recipe information

  • Yield

    2 servings; can be doubled or tripled

Ingredients

2 teaspoons balsamic vinegar or red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 romaine lettuce head, torn into bite-size pieces
1 15 1/2-ounce can chick-peas (garbanzo beans), drained
1 6-ounce jar marinated artichoke hearts, drained
1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)
Salt and freshly ground pepper

Preparation

  1. Step 1

    Combine vinegar and mustard in small bowl. Gradually whisk in oil.

    Step 2

    Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.

TagsSaladChickpeaBean and LegumeVegetableArtichokeRomaineLettuceLeafy GreensStarterDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasyNo-CookBon Appétit
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