Ingredients:

  • 1 head (approx. 10 oz / 280g) Romaine lettuce, finely chopped
  • 1 large (approx. 12 oz / 340g) English cucumber, diced
  • 1 pint (10 oz / 280g) cherry tomatoes, quartered
  • 1 medium (approx. 3 oz / 85g) red onion, finely diced
  • 1 large (approx. 5 oz / 140g) red bell pepper, diced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) Kalamata olives, sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the cucumber, bell pepper, and red onion into small, 1/4-inch cubes. Quarter the cherry tomatoes and finely shred the Romaine lettuce. Place all vegetables and the rinsed chickpeas into a large mixing bowl.
  2. In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is frothy and emulsified.
  3. Pour the dressing over the vegetable mixture. Add the sliced olives and crumbled feta, tossing gently to ensure all ingredients are evenly coated.