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Tossed with the herb-flecked dressing, it's an over-the-top chopped salad that you will absolutely love

Don't miss the pockets for extra storage

Let the jar sit at room temperature until the olive oil softens, then shake well

ISBN 978-89-6325-987-1

Ingredients Dressing 1/2 cup Greek Yogurt 2 tablespoons mayonnaise 3 tablespoons fresh lemon juice 1/4 cup Parmesan cheese grated 1 teaspoon Dijon mustard 1 teaspoon anchovy paste optional 1/2 teaspoon Worcestershire sauce (or coconut aminos for a gluten-free alternative) salt and pepper to taste 1 clove garlic minced Salad 8 cups Romaine lettuce chopped or torn into bite sized pieces 1/2 cup roasted chickpeas shaved Parmesan cheese to top the salad, optional Instructions To make the dressing, place all of the dressing ingredients in a bowl and whisk them together until well combined