INGREDIENTS
1
Romaine heart , cut into 1/2-inch pieces (about 3 cups)
1 can
Chickpeas
1
Cucumber, medium
1
Garlic clove, medium
1 pint
Grape tomatoes
1/2 cup
Parsley, fresh
1/2
Red onion (about 1/4 cup), small
1/2 cup
Kalamata olives, pitted
1
Black pepper, Ground
1
Table salt
3 tbsp
Olive oil, extra virgin
3 tbsp
Red wine vinegar
4 oz
Feta cheese