This loaded entree salad is Greek “inspired.”
I added Romaine lettuce and chickpeas to make it an entrée salad packed with plant protein and healthy resistant starch fibers
When making a large salad, I like to layer the ingredients twice
That way, the salad does not have to be mixed after the dressing is applied, which would cause the heavier ingredients to fall to the bottom, and affect the aesthetic appeal
Using this layering technique will assure your guests get a little of each ingredient, and enjoy all the flavors of the salad
Traditional vinaigrette is 3:1 oil:vinegar, but I use much less oil to allow the veggie flavors to come through
Dressing Ingredients:
Red wine vinegar
Fresh lemon juice
Fresh garlic
Stone ground mustard
Dried Italian seasoning
Extra-virgin olive oil
One cup of garbanzo beans provides 11 g of protein and 10 g of fiber, making this salad a complete meal, or you could certainly serve it as a side
It tastes best after marinating for about 30 minutes
