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.