Name: Tuscan Beans With Tomatoes and Oregano
Prep time: 15 min
Total time: 15 min
Ingredients: 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)); ? tsp ground black pepper; ½ tsp salt-free seasoning blend; 4 whole inner leaves of romaine lettuce (rinsed and dried)

Tuscan Beans With Tomatoes and Oregano

Prep Time 15

Total Time 15

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Servings

Ingredients

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

Instructions

Preparation

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 coat. 4 Line four salad bowls with one romaine lettuce leaf each. 5 Top each leaf with one-fourth of the bean mixture, and serve.
Source: NHLBI