meat-free, dairy-free, egg-free, oil-free, gluten-free
- 1 handfuls Romaine Lettuce (chopped)
- 3 tbsp. Chickpeas
- 1 tbsp. Hoff's 1 to 5 Dressing
- In a 4 cup Pyrex bowl add Salad Dressing
- Top with Chickpeas
- Place the Lettuce on top
- Seal with the lid
- Shake until everything is well coated
Hoff's Thoughts: I have this salad everyday - once for lunch and again for dinner. I prefer to shake my salad - it may not be pretty, but I really like how everything gets equally coated in dressing.
The reason I make this salad in the order that I do is because I make my lunch salad the night before so as I'm running out the door for work, it's ready to go. The Chickpeas in the middle act as a moisture barrier between the Dressing & Lettuce.
As I make this salad daily, I prep the ingredients in bulk. I chop six Romaine Hearts at a time, drying in salad spinner and storing in a ziplock bag with a paper towel to collect any residual moisture. I rinse and drain two 15 oz. cans of Chickpeas and store in a Pyrex dish. I also make the Hoff's 1 to 5 Dressing in bulk - increasing the Vinegar, Braggs & Mustard to 1/2 cup each and the Maple Syrup & Tahini to 1/4 cup each.