Name: Chick-Pea, Artichoke Heart and Romaine Salad
Yield: 2 servings; can be doubled or tripled
Ingredients: 2 teaspoons balsamic vinegar or red wine vinegar; 1/2 teaspoon Dijon mustard; 2 tablespoons olive oil; 1/2 romaine lettuce head, torn into bite-size pieces; 1 15 1/2-ounce can chick-peas (garbanzo beans), drained; 1 6-ounce jar marinated artichoke hearts, drained; 1/3 cup freshly grated Romano cheese (about 1 1/2 ounces); Salt and freshly ground pepper

Recipe information

Yield
2 servings; can be doubled or tripled

Ingredients

2 teaspoons balsamic vinegar or red wine vinegar

1/2 teaspoon Dijon mustard

2 tablespoons olive oil

1/2 romaine lettuce head, torn into bite-size pieces

1 15 1/2-ounce can chick-peas (garbanzo beans), drained

1 6-ounce jar marinated artichoke hearts, drained

1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)

Salt and freshly ground pepper

Preparation

Step 1
Combine vinegar and mustard in small bowl. Gradually whisk in oil.
Step 2
Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.

TagsSalad Chickpea Bean and Legume Vegetable Artichoke Romaine Lettuce Leafy Greens Starter Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

The Most-Saved Recipes in the Epicurious App in April

Like fattoush salad and strawberry shortcake roll.

Cottage Cheese Caramelized Onion Dip

Add a bag of potato chips and you've got yourself a party.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.