Chickpea Salad & Orange Vinaigrette

Chickpeas add substance to this fresh and vibrant salad. Tangy orange vinaigrette kicks up the flavor a notch and adds even more freshness. For extra color, toss in a few lingering strawberries, a slice of mango, or any other fruit you have on hand.

What You Need:

• 1/4 cup orange juice, preferably freshly-squeezed
• 4 teaspoons olive oil 
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely chopped
• Salt and freshly ground black pepper, to taste
• 2 cups cooked chickpeas or 1 (19-ounce) can chickpeas, drained and rinsed
• 1 small red onion (about 4 ounces), peeled, quartered, and thinly sliced crosswise, soaked in cold water
• 8 cups torn romaine lettuce leaves, washed and dried

What You Do:

1. In a medium bowl, whisk together the orange juice, oil, lemon juice, garlic, salt, and pepper. Add the chickpeas and onion; toss well to combine. Let stand for 15 minutes at room temperature to allow the flavors to blend. Toss again.
2. Divide the lettuce leaves evenly among 6 salad plates. Spoon the chickpea mixture evenly over the lettuce and serve at room temperature.

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