½cupdry chickpeas/garbanzo beanssoaked overnight and cooked (or a 15-oz can, about 1.5 cups cooked)
1cupcherry tomatoeshalved (a little under a pint)
½cupchopped red onion
5-6cupschopped lettuceany leafy greens will do – romaine, farmer’s market lettuce, kale, etc.!
For the Dressing:
1cupfresh basil leaves
2Tablespoonsfresh parsleyoptional
1-2Tablespoonswater
1-2clovesgarliccrushed
1teaspoonlemon juice
saltpepper to taste
⅓cupfull-fat greek yogurt
¼cupcrumbled feta cheese
2Tablespoonsolive oil
Instructions
Add herbs, garlic, 1 tablespoon water, and lemon juice to blender and blend until smooth, add more water to get the blender moving if necessary. Add remaining ingredients – salt, pepper, yogurt, feta, and blend until smooth, then blend in the olive oil on low (high speed can make the oil give off a bitter taste).
Assemble lettuce, onions, chickpeas, and tomatoes and toss with dressing. Top with the walnuts and serve!
*If you use kale, this salad will stand up to the dressing without wilting too much, otherwise, be sure to store the dressing and greens separately before serving.