Crunchy, sturdy romaine lettuce holds up well as the base for this salad. The flavors are bright, fresh, briny, and herby—even after 3 or 4 days. Be sure the lettuce is well-dried before assembling the salads; wet leaves tend to sog out quickly. For a heartier salad, you can add 4 ounces of cooked chicken breast or shrimp; the chicken will add 187 calories and 35g protein, and the shrimp will contribute 135 calories and 26g protein.
6 cups torn romaine lettuce
1/2 cup vertically sliced red onion
1 (15-oz.) can unsalted chickpeas, drained and rinsed
2 cups halved grape or cherry tomatoes
2 cups half-moon English cucumber slices (from 1 cucumber)
16 pitted kalamata olives (about 2 oz.)
4 ounces feta cheese, cut into 8 slices
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 garlic clove, grated
Added sugars 0g
Calcium 24% DV
Potassium 15% DV
How to Make It
Arrange 1 1/2 cups lettuce and 2 tablespoons onion in each of 4 (4-cup) bowls or containers. Top each serving with 1/3 cup chickpeas, 1/2 cup tomatoes, 1/2 cup cucumber, 4 olives, and 2 cheese slices.
Whisk together oil, vinegar, oregano, pepper, salt, and garlic in a small bowl. Serve about 2 tablespoons dressing with each salad.
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