Ingredients

The following ingredients have 2 Servings
  • 1 (6 ounce) box of lettuce: romaine, butter, mixed greens
  • 1/2 cup diced cucumbers
  • 1/2 cup diced tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/3 cup diced or crumbled feta cheese
  • 1/2 cup diced marinated artichokes
  • 1/2 cup diced roasted bell peppers
  • 1 avocado, finely diced
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup chopped kalamata olives (optional, I omit them!)
  • 1/2 cup chopped bell peppers (optional)
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper 
  • 1/2 teaspoon dried oregano
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar 
  • 1/2 lemon, juiced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • Pinch black pepper

Instruction

  • Make the dressing: Add all dressing ingredients except for olive oil to a bowl or a mason jar. Whisk, or shake you jar until combined. Taste and adjust seasoning. Set aside.
  • For the quick Greek chickpeas: Rinse and drain your chickpeas and toss with olive oil, salt, and oregano. Set aside.
  • Assemble the salad: Add lettuce to your bowl and salt your greens by sprinkling a little salt over the lettuce and tossing! Add all of your ingredients finely chopped. Top with dried oregano, salt and pepper as desired, and drizzle with dressing. Serve immediately!