Green Goddess Salad with Chickpeas

 Dressing:

1 avocado, peeled and  pitted

1 1/2 cups buttermilk

1/4 cup shopped fresh herbs, such as tarragon, sorrel, mint, parsley and /or cilantro

2 Tbsp rice vinegar

1/2 tsp salt

 

Salad:

3 cups chopped romaine lettuce

1 cup sliced cucumber

1 (15 oz) can chickpeas, rinsed

1/4 cup diced low-fat Swiss cheese

 6 cherry tomatoes, halved if desired 

1. To prepare dressing; Place avocado, buttermilk, herbs, vinegar and salt in a blender.  Puree until smooth.

2.  To prepare salad; Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing.  Top with chickpeas, cheese and tomatoes.  (Refrigerate the extra dressing for up to 3 days).

*Tips:  To make ahead: Cover and refrigerate leftover dressing for up to 3 days.

Serves 2