3 tbsp. lemon juice
2 tbsp. chopped red onion
3 tbsp. chopped oregano
1 minced garlic clove
1/8 tsp. each, salt and pepper
1/8 tsp. sugar
4 tbsp olive oil
2 hearts romaine lettuce, chopped
1 cucumber, seeded, cut into 1/2-inch pieces
2 cups cherry tomatoes, quartered
1 (14 oz. can) chickpeas, drained, rinsed
1/2 cup chopped parsley
1/3 cup chopped, pitted, kalamata olives
5 oz reduced-fat feta cheese, crumbled

In small bowl, whisk together lemon juice, red onion, oregano, garlic, salt, pepper, and sugar. Slowly whisk in oil.

In a large serving bowl, combine romaine lettuce, cucumber, tomatoes, chickpeas, parsley, olives and crumbled feta cheese. Drizzle with dressing. Toss well to coat.

Submitted by: Sherry Monfils