1 medium tomato (heirloom are great when in season!)
10 green pitted olives
¼ c. chickpeas
½ c. diced cucumber
2 pieces of prosciutto
3 Tbsp. extra virgin olive oil
2 tsp. vinegar of your choice, such as champagne or red wine
Instructions
Start by rolling up the romaine lettuce and chopping into 1” pieces. After, run your knife over the lettuce again to rough-chop further. Add to a medium-sized salad bowl.
Dice the tomato and cucumber (skinning optional) and slice the olives and prosciutto.
If you haven’t yet, rinse the chickpeas and pat dry. (Soak overnight for added digestive support). Add all of the ingredients to the bowl.
Drizzle the olive oil and vinegar and toss well to coat all of the ingredients.