INGREDIENTS
5 cups
Romaine hearts
2 cups
Baby spinach, fresh
1 can
Chickpeas
1 clove
Garlic
1/4 tsp
Oregano, dried
1/4 tsp
Parsley, dried
1
Red onion, small
2
Vine ripened plum tomatoes
1
Zucchini or cucumber, small
1/3 cup
Kalamata olives
2 tbsp
Lemon juice, fresh-squeezed
1
Salt and fresh black pepper, coarse
1/3 cup
Olive oil, extra-virgin
1 tsp
Red wine vinegar
3 tbsp
Pine nuts
1/3 cup
Feta