Chopped Cobb Salad with Creamy Garlic Dressing

Ingredients

• 0.5 cup low-fat plain yogurt
• 0.25 cup mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon snipped fresh chives
• 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)
• 1 medium garlic clove, minced
• 0.25 teaspoon ground pepper
• 8 cups chopped romaine lettuce (about 2 medium romaine hearts)
• 2 mini cucumbers, diced
• 2 medium tomatoes, diced
• .67 cup crispy chickpeas (see Tip, above)
• 4 hard-boiled eggs, diced
• 1 avocado, pitted and diced
• 3 tablespoons crumbled blue cheese (optional)

Instructions

1. To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
2. To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.