2 large romaine hearts, washed and chopped
1 cup roasted diced red peppers
1 (15.5 oz) can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet corn (I grilled mine)
1/3 cup cilantro, washed and chopped
1 small avocado, diced

Dressing:
1/4 cup brown mustard
2 tablespoons lemon juice
1 tablespoon maple syrup or agave
salt & pepper to taste

2 large romaine hearts, washed and chopped 1 cup roasted diced red peppers 1 (15.5 oz) can chickpeas, rinsed and drained 1 cup grape tomatoes, sliced in half 3/4 cup sweet corn (I grilled mine) 1/3 cup cilantro, washed and chopped 1 small avocado, diced 1/4 cup brown mustard 2 tablespoons lemon juice 1 tablespoon maple syrup or agave

In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with dressing if desired. Serve with low-fat corn tortilla strips.