INGREDIENTS
3/4 cup
quinoa, rinsed
salt
1 15 ounce can
chickpeas, drained and rinsed
1/2
seedless cucumber, chopped
3
Roma tomatoes, chopped
1/2
red onion, thinly sliced
3 tbsp
red wine vinegar
4 tbsp
extra-virgin olive oil, divided
1 tbsp
fresh oregano, chopped
1/2 cup
feta cheese, crumbled
3
romaine hearts, chopped
1/4 cup
halved pitted kalamata olives