DIRECTIONS

Combine the vinegar, mustard, lemon juice, cumin, garlic, oil, salt, and pepper in a jar with a tightly fitting lid. Shake well and set aside.

Soak the onion in cold water for 15 minutes. Drain and combine with the romaine, chickpeas, grapes, cucumbers, chile, and avocado in a large bowl. Add the dressing, salt, and pepper and toss gently. Divide between serving dishes and sprinkle with the queso fresco. Serve.

Ingredients

Dressing

2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons lemon juice
1/2 teaspoon cumin
1/2 garlic clove, grated or minced
1/4 cup extra-virgin olive oil
1/4 teaspoon each of coarse salt and freshly ground black pepper

1/2 small red onion, thinly sliced
6 cups chopped romaine lettuce
1 15-ounce can chickpeas, rinsed
2 cups California grapes, halved or quartered
3 Persian or 1/2 English cucumber, sliced lengthwise and thinly sliced
1 Fresno chile, seeded and finely chopped
1 large firm ripe avocado, peeled, pitted and diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup crumbled queso fresco

DIRECTIONS

Combine the vinegar, mustard, lemon juice, cumin, garlic, oil, salt, and pepper in a jar with a tightly fitting lid. Shake well and set aside.

Soak the onion in cold water for 15 minutes. Drain and combine with the romaine, chickpeas, grapes, cucumbers, chile, and avocado in a large bowl. Add the dressing, salt, and pepper and toss gently. Divide between serving dishes and sprinkle with the queso fresco. Serve.

Notes

This recipe supports heart health and brain health.
This is a Gluten-free recipe.
This is a Clean-eating recipe.
This is a Vegetarian recipe.

Servings

Makes 6 servings.

Nutritional Information

Nutritional analysis per serving: 270 Calories; Protein 5 g; Carbohydrate 29 g; Fat 16 g (53% Calories from Fat); Saturated Fat 2.5 g (8% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 450 mg; Fiber 4 g.