1/3 cup red wine vinegar
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
6 cups chopped romaine lettuce
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup pitted and halved Kalamata olives
1/2 cup crumbled feta cheese
In a small bowl, whisk together the vinegar, oregano, salt and pepper.
Whisk in the olive oil.
In a large salad bowl, toss together the lettuce, chickpeas, tomatoes, cucumber, onion, olives and feta cheese.
Add the dressing and toss to coat.