INGREDIENTS
6 cups
romaine
15 1/2 oz
canned chickpeas
1 cup
grape tomatoes
1 cup
cucumber
1 medium
onion
1
yellow bell pepper
1/3 cup
roasted red peppers
1/3 cup
feta cheese
1/2 cup
flat leaf parsley
1/4 cup
mint leaves
2 tbsp
oregano
1 serving
salt and pepper
1 lb
shrimp
1
lemon zest
1 large clove
garlic
2 tbsp
olive oil
1/4 tsp
salt
1/4 tsp
pepper
1/2
lemon zest
1
juice of lemon
1/3 cup
red wine vinegar
1 clove
garlic
2 tbsp
shallot
1/2 tsp
oregano
1/4 tsp
salt
1/4 tsp
pepper
1/3 cup
extra virgin olive oil