INGREDIENTS
1 15 ounce can
Chickpeas
1
Garlic clove
1 cup
Grape tomatoes
1 tbsp
Parsley
1 cup
Persian cucumbers
1/4 cup
Red onion
2
heads Romaine lettuce
1/2 cup
Vegetable broth
1 tbsp
Dijon mustard
1/4 cup
Kalamata olives, pitted
3 tbsp
Lemon juice
1/4 tsp
Pepper
1/4 tsp
Salt
1/4 cup
Feta cheese