1          cucumber, peeled, halved lengthwise, seeded, and cut into ½ inch
diced (about 1 ¼ cups)

1          pint of grape tomatoes, quartered (about 1 ½ cups)

3          tablespoons of extra-virgin olive oil

3          tablespoons of red wine vinegar

1          garlic clove minced

1          15 ounce can of chickpeas, drained and rinsed.

½         cup pitted Kalamata olives, chopped

½         cup red onion, minced (about ¼ cup)

½         cup of chopped fresh parsley

1          romaine heart, cut into ½ inch pieces (about 3 cups)

4          ounces fat free feta cheese, crumbled (about 1 cup)


Whisk together the oil, vinegar, and garlic in a large bowl. Add the cucumber, tomatoes and chickpeas, olives, onion, and parsley. Toss and let stand at room temperature to blend the flavors, 5 minutes.

Then add the romaine and feta and toss to combine. Season with salt and pepper to taste and serve.