INGREDIENTS
6 cups
torn romaine lettuce
1/2 cup
vertically sliced red onion
1 15 ounce can
unsalted chickpeas, drained and rinsed
2 cups
halved grape or cherry tomatoes
2 cups
half-moon English cucumber slices (from 1 cucumber)
16
pitted kalamata olives (about 2 oz.)
4 oz
feta cheese, cut into 8 slices
1/4 cup
extra-virgin olive oil
3 tbsp
red wine vinegar
1/2 tsp
dried oregano
1/4 tsp
black pepper
1/8 tsp
kosher salt
1
garlic clove, grated