2 tbsp mayonnaise or 2% Greek yogurt
1 tbsp lemon juice
1⁄4 cup olive oil
1⁄4 cup milk, your choice
1 can (14 oz/398 ml) unsalted chickpeas
8 – 10 cups chopped romaine or kale, or a mix
2 cups corn, fresh or frozen
Toppings (optional): grated Parmesan cheese, Better Than Bacon Topper, hemp seeds
- For dressing, in a bowl, whisk together dressing mix with mayonnaise and lemon juice. Whisk in olive oil, then milk.
- For salad, drain and rinse chickpeas. Place in a large bowl; toss with 1 tsp dressing mix. Add romaine, chicken, and corn. Drizzle with half the dressing; gently toss to mix. Taste and add more dressing, if needed. Add toppings, if desired.