Description
A quick and flavorful salad with tangy dressing, fresh romaine, and crunchy chickpeas. Perfect for busy weeknights as a side or light main dish.
Ingredients
1 large head Romaine lettuce, chopped
1 can (15 oz) Chickpeas, drained
1/2 cup Parmesan cheese, shredded
1/4 cup Extra virgin olive oil
2 tablespoons Red wine vinegar
1 teaspoon Dijon mustard
1 clove Garlic, minced
1/2 teaspoon Salt
1/4 teaspoon Black pepper
Instructions
- Chop the romaine lettuce into bite-sized pieces and place in a large bowl
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic
- Season the dressing with salt and pepper; set aside
- Add the drained chickpeas to the lettuce and toss gently
- Pour the dressing over the salad and toss well to coat evenly
- Sprinkle shredded Parmesan cheese on top. Serve immediately
Notes
For best results, dry lettuce well to avoid diluting dressing.
Toast chickpeas in a dry pan for extra crunch.
Dress salad just before serving to keep greens crisp.
Use freshly grated Parmesan for richer flavor.
Store dressing and greens separately; combine only when ready to eat.
Leftovers keep for one day; do not reheat.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: salad, chickpea, romaine, quick, easy, weeknight