1 serving cooking spray = (5 one-second sprays per serving)
1 cup canned chickpeas, rinsed, drained
1 tsp Adobo seasoning = (or ground cumin)
4 Tbs balsamic vinegar
1/2 Tbs chopped fresh parsley
1/2 Tbs chopped fresh basil
1/2 Tbs chopped fresh mint leaves
1/2 Tbs chopped fresh cilantro
2 tsp olive oil
2 cups broccoli florets
2 cups cauliflower florets
1 cup chopped or shredded carrot
6 oz cubed or shredded cooked boneless skinless chicken breast
1/2 cup Kraft Free Shredded Cheddar Cheese
4 cups romaine lettuce, chopped
8 Tbs fat-free balsamic vinaigrette dressing = (or other fat-free dressing)


Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
In a medium bowl, combine chickpeas and Adobo seasoning; toss to coat. Transfer chickpeas to prepared baking sheet and bake, shaking pan every 5 minutes to promote even cooking, for 20 minutes. Remove from oven, coat with cooking spray and bake until chickpeas are golden brown, about 10 minutes more.
Meanwhile, in a large bowl, whisk together vinegar, fresh herbs and oil. Add broccoli, cauliflower, carrots, chicken and cheese and toss to coat.
Divide lettuce among four plates. Top each serving with 1/4 each vegetable-chicken mixture and chickpea "croutons." Drizzle each salad with 2 tablespoons of dressing.