4 c. lettuce
8 oz. garbonzo beans
2 med. tomatoes
1/2 med. green bell pepper
24 pitted calamata olives (Greek)
4 oz. feta cheese, chopped
4 tsp. rinsed drained capers
1/2 med. onion, sliced

DRESSING:

3 tbsp. olive oil
3 tsp. red wine vinegar
2 tsp. lemon juice
1 tsp. garlic salt
2 tsp. oregano
1 tsp. dillweed
Crushed pepper

Combine dressing and pour over salad and toss.