Tuscan Beans w/Tomatoes & Oregano

Dine outside on a warm summer evening with this cool and satisfying salad!

Preparation Time: 15 minutes
1 can (15 1/2 oz) chickpeas, low-sodium, drained and rinsed 2 cups cherry tomatoes, rinsed and halved 1 Tbsp olive oil 1 tsp balsamic vinegar 2 Tbsp 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
In a large salad bowl, combine beans and tomatoes. 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. Pour the dressing over the beans and tomatoes, and mix gently to coat. Line 4 salad bowls with one romaine lettuce leaf each. Top each leaf with 1/4 of the bean mixture, and serve.
Serves: 4
1 1/4 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 160 Total Fat: 4.5g Saturated Fat: 0.5g % of Calories from Fat: 25% % Calories from Sat Fat: 3%		Protein: 7g Carbohydrates: 23g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 30mg
Each serving provides: An excellent source of fiber, copper, and vitamin C, and a good source of vitamin A, magnesium, phosphorous, and potassium.

Recipe courtesy of Keep the Beat, National Heart, Lung, and Blood Institute.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes