INGREDIENTS

• 1 (5 oz) bag chopped romaine lettuce
• ½ pint grape tomatoes, halved
• ½ cup chopped Persian cucumbers
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tablespoons minced red onion
• ¼ cup sliced pitted kalamata olives
• 2 tablespoons chopped Italian parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• Salt and pepper, to taste
   

INSTRUCTIONS

1. Toss chopped romaine, tomatoes, cucumbers, chickpeas, red onion, olives, and parsley in a large bowl.
2. Add remaining ingredients in a pint-sized mason jar with a tight-fitting lid and shake until emulsified.
3. Toss salad with desired amount of dressing and serve topped with freshly ground black pepper.
    

SERVES: 4