Ingredients
Salad
- 1 large head of romaine lettuce, washed and chopped
- 2 Roma tomatoes, sliced
- 1/2 cup cherry tomatoes, sliced
- 2 hard-boiled eggs, sliced
- 1 cup chickpeas, cooked until tender
- 1 small red onion, sliced
- 1/4 cup feta, blue cheese, or vegan feta cheese
Dressing
- 1 clove garlic, peeled and crushed
- 1/4 cup fermented jalapeños, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- juice of 1 lime
- 1/2 cup olive oil
Instructions
- If you haven’t already, cook the black chickpeas in a pressure cooker according to the package directions. (or sub canned chickpeas, drained and rinsed)
- Prepare the salad by combining all of the salad ingredients in a large bowl.
- Toss to combine and add to serving bowls.
- Alternately: you can prepare the salad by the individual serving bowl for a fancier presentation. Add the lettuce to the bottom of the bowl, and top with the remaining ingredients.
- To prepare the dressing, whisk all of the dressing ingredients together until combined. You can also use a small blender cup to combine the dressing fully.
- Top the salad with the desired amount of dressing and enjoy!
