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Tuscan Beans With Tomatoes and Oregano

Tuscan Beans With Tomatoes and Oregano
  • Duration
  • Prep Time
  • 4 ServingsServings


  • 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



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