Tuscan Beans w/Tomatoes & Oregano

By 30 Minutes or Less
Dine outside on a warm summer evening with this cool and satisfying salad!

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  • Prep Time: 15 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/4 cups
Think Variety; Think Color: Red


  • 1 can (15 1/2 oz) chickpeas, low-sodium, drained and rinsed
  • 2 cups cherry tomatoes, rinsed and halved
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • 2 Tbsp fresh oregano, minced (or 1 tsp dried)
  • 1/8 tsp ground black pepper
  • 1/2 tsp salt-free seasoning blend
  • 4 whole inner leaves of romaine lettuce, rinsed and dried


  1. In a large salad bowl, combine beans and tomatoes.
  2. In a small bowl, combine olive oil, vinegar, oregano, pepper, and salt-free seasoning blend. Using a wire whisk, beat the ingredients until they blend into one thick sauce at the point where the oil and vinegar no longer separate.
  3. Pour the dressing over the beans and tomatoes, and mix gently to coat.
  4. Line 4 salad bowls with one romaine lettuce leaf each.
  5. Top each leaf with 1/4 of the bean mixture, and serve.

Nutritional Information

  • Calories:    160
  • Carbohydrates:    23g
  • Total Fat:    4.5g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    25%
  • Sodium:    30 mg
  • Protein:    7g
  • Recipe Credit
  • Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.



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