Tuscan Beans with Tomatoes and Oregano

1 can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed

2 C cherry tomatoes, rinsed and halved

1 Tbsp olive oil

1 tsp balsamic vinegar

2 Tbsp fresh oregano, minced (or 1 teaspoon dried)

⅛ tsp ground black pepper

½ tsp salt-free seasoning blend

4 whole inner leaves of romaine lettuce, rinsed and dried

In a large salad bowl, combine beans and tomatoes.           

In a small bowl, combine olive oil, vinegar, oregano, pepper, and salt-free seasoning blend.  Using a wire whisk, beat the ingredients until they blend into one thick sauce at the point where the oil and vinegar no longer separate.           

Pour the dressing over the beans and tomatoes, and mix gently to coat.           

Line four salad bowls with one romaine lettuce leaf each.           

Top each leaf with one-fourth of the bean mixture, and serve.