Name: Layered Salad with Roasted Garlic Dressing
Yield: 8 Servings
Ingredients: 2 large heads of garlic; 2 teaspoons extra-virgin olive oil; 1 cup mayonnaise; 1/2 cup buttermilk; 1/3 cup coarsely chopped fresh basil; 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups); 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups); 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained; 1/2 cup coarsely chopped pitted Kalamata olives; 1 12-ounce container grape tomatoes, halved; 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

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This layered salad recipe is a meal-in-one, thanks to chickpeas, tons of veggies, and a roasted garlic dressing.

Recipe notes