INGREDIENTS
2
Romaine hearts
1 15 ounce can
Chickpeas
1/4 tsp
Onion powder
3/4 tsp
Powdered garlic
1 1/2 tsp
Balsamic vinegar
1 1/2 tbsp
Lemon juice
3/4 tsp
Salt
1/4 cup
California olive ranch extra virgin olive oil
1 tsp
Olive oil
1/2 cup
Cashews
3 tbsp
Water