Ingredients
5
cups torn lettuce
2 1/2
cups broccoli florets
2
cups julienne-cut carrots
1
can (15 oz) chickpeas or garbanzo beans, drained, rinsed
1
small red onion, thinly sliced
3/4
cup mayonnaise or salad dressing
1/3
cup milk
1/2
cup grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
In 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices.
In small bowl, mix all dressing ingredients except parsley until well blended. Spread dressing evenly over salad. Sprinkle with parsley. Serve immediately or cover and refrigerate several hours or overnight.
