4 cups chopped romaine lettuce
2 cups chopped cucumber
2 cups cherry tomatoes, halved
1 red bell pepper, diced large
1 cup canned chickpeas, rinsed and drained
4 oz feta cheese, crumbled
1/2 cup finely chopped red onion
1/2 cup kalamata olives, quartered
1/8 cup chopped fresh mint leaves
1/4 cup fresh Italian parsley leaves, chopped
2 tbsp lemon juice
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
1 garlic clove, minced
1/4 cup olive oil
TIME | 0.5 hours
YIELD | 6 servings
TAGS | Mediterranean, Salad