By Emily Johnson
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into ½ inch dice
- 1 pint grape tomatoes, halved
- 3 Tbs olive oil
- 3 Tbs red wine vinegar (we use balsamic vinegar instead)
- Splash of lemon juice
- 1 garlic clove, minced or pressed
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can olives, drained
- ¼ c minced red onion
- ½ c parsley, chopped
- 1 head romaine lettuce, chopped
- 4 oz. feta cheese, crumbled
- ground black pepper to taste
Combine cucumber, tomatoes, and 1 t salt in colander set over bowl and let stand 15 min.
Whisk oil, vinegar, lemon juice, and garlic together in large bowl. Add drained cucumbers and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temp. to blend flavors, 5 min.
Add romaine and feta; toss to combine, season with salt and pepper and serve
