Seven-Layer Salad

• 2 cups torn romaine lettuce
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup shredded cheddar cheese
• 1/2 cup crispy bacon bits
• 1/2 cup diced red onion
• 1 cup creamy Italian dressing

Steps

1. 1 In a large glass bowl, layer the romaine lettuce evenly at the bottom.
2. 2 Top with the chickpeas, spreading them evenly.
3. 3 Add a layer of cherry tomatoes next.
4. 4 Sprinkle diced cucumber over the tomatoes.
5. 5 Layer the red onion on top of the cucumber.
6. 6 Pour the creamy Italian dressing evenly over the onion layer.
7. 7 Finish with a layer of shredded cheddar cheese and crispy bacon bits.

Equipment

• Large glass bowl

Variations

• Add avocado slices for a creamy texture.
• Incorporate crumbled feta cheese for a tangy twist.

Substitutions

• Use black beans instead of chickpeas for a different flavor profile.
• Substitute ranch dressing for Italian dressing if preferred.

Pairings

• Grilled chicken
• Fresh fruit salad

Nutrition

Tips

• Prepare this salad ahead of time and let it marinate in the fridge for deeper flavor.
• For a vegan version, omit the cheese and bacon or use plant-based alternatives.

Storage

Keep covered in the refrigerator for up to 2 days. Stir gently before serving.

Freezing: Does not freeze well due to the texture of the vegetables and dressing.

Serving Suggestions

• Serve with warm dinner rolls.
• Pair with grilled chicken for a heartier meal.

FAQ