Crunchy Mediterranean Salad | Rouxbe Online Culinary School

Ingredients

• 1 cup cooked chickpeas (1 - 15 oz can)
• 1 cup diced cucumber
• 20 grape tomatoes, sliced into rounds or in half
• 1 cup broccoli florets
• 1/2 cup sm. dice red onion
• 1 bunch kale, cleaned and torn into bite-sized pieces
• 1/4 cup Kalamata olives, sliced
• 1 sm. clove garlic, minced
• 3 tbsp sherry vinegar or red wine vinegar
• 6 tbsp extra-virgin olive oil
• sea salt, to taste
• freshly ground black pepper, to taste
• 2 to 3 cups romaine lettuce, torn into bite-sized pieces
• 1 tbsp sweetener, such as agave (optional)