Ingredients
2 romaine hearts, torn2 tablespoons olive oil3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm3 green onions, thinly sliced1/2 cup plain Greek yogurt1 teaspoon lemon juice3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon pepper1 cup canned garbanzo beans or chickpeas3 tablespoons pistachios3 lemon wedges
Preparation
Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately.
