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- 2 hearts of romaine lettuce, chopped
- 1 English cucumber, sliced
- 2 plum tomatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz white cheddar cheese, cubed
- 1 small white onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
1. Prepare the Ingredients:
- Begin by thoroughly washing the romaine lettuce, English cucumber, and plum tomatoes. Chop the romaine hearts into bite-sized pieces, slice the cucumber into thin rounds, and dice the tomatoes.
- Rinse and drain the canned chickpeas in a colander to remove the excess salt and liquid.
- Cube the white cheddar cheese into small pieces and thinly slice the white onion.
2. Make the Dressing:
- In a small mixing bowl, combine the extra-virgin olive oil, red wine vinegar, and Dijon mustard.
- Add Italian seasoning, salt, and freshly ground black pepper. Whisk the mixture until the ingredients are well emulsified.
3. Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce, sliced cucumber, diced tomatoes, chickpeas, white cheddar cheese, and sliced onion.
- Pour the dressing over the salad ingredients.
4. Toss and Serve:
- Gently toss the salad with salad tongs or clean hands to ensure the dressing coats the ingredients evenly. Be careful not to crush the cheese or tomatoes while tossing.
- Serve immediately on dinner plates or in bowls, and enjoy your fresh, no-cook meal.
- PT20M
- 20 minutes
- PT20M
- 20 minutes
- Dinner
- Chickpea Salad, Romaine Lettuce, No-Cook Dinner, Vegetarian Recipe, Easy Salad, Fresh Ingredients, Italian Dressing, Quick Dinner, Healthy Salad, Cheese Salad
- Feeds 4 adults
- 800 calories (total for the entire dish)
#SaladRecipe #VegetarianDinner #QuickMeal #HealthyEating #ChickpeaLover
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Chickpea-Lettuce Medley With Tangy Dijon Dressing
Ingredients
- 2 hearts of romaine lettuce, chopped
- 1 English cucumber, sliced
- 2 plum tomatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz white cheddar cheese, cubed
- 1 small white onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Prepare the Ingredients:
- Begin by thoroughly washing the romaine lettuce, English cucumber, and plum tomatoes. Chop the romaine hearts into bite-sized pieces, slice the cucumber into thin rounds, and dice the tomatoes.
- Rinse and drain the canned chickpeas in a colander to remove the excess salt and liquid.
- Cube the white cheddar cheese into small pieces and thinly slice the white onion.
2. Make the Dressing:
- In a small mixing bowl, combine the extra-virgin olive oil, red wine vinegar, and Dijon mustard.
- Add Italian seasoning, salt, and freshly ground black pepper. Whisk the mixture until the ingredients are well emulsified.
3. Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce, sliced cucumber, diced tomatoes, chickpeas, white cheddar cheese, and sliced onion.
- Pour the dressing over the salad ingredients.
4. Toss and Serve:
- Gently toss the salad with salad tongs or clean hands to ensure the dressing coats the ingredients evenly. Be careful not to crush the cheese or tomatoes while tossing.
- Serve immediately on dinner plates or in bowls, and enjoy your fresh, no-cook meal.
Preparation & Cooking Times
- PT20M
- 20 minutes
Total Time
- PT20M
- 20 minutes
Type of Dish
- Dinner
Keywords
- Chickpea Salad, Romaine Lettuce, No-Cook Dinner, Vegetarian Recipe, Easy Salad, Fresh Ingredients, Italian Dressing, Quick Dinner, Healthy Salad, Cheese Salad
Recipe Yield
- Feeds 4 adults
Calories
- 800 calories (total for the entire dish)
#SaladRecipe #VegetarianDinner #QuickMeal #HealthyEating #ChickpeaLover
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