The garbanzos and feta in this salad make it hearty enough to serve as lunch or a light entrée, or it can be a delicious side dish, too. Pack it in a jar for a portable version that stays fresh all day.
1 ½ TBSP fresh lemon juice
1 TBSP red wine vinegar
5 TBSP olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 head romaine lettuce, washed and torn into bite sized pieces
3 large plum tomatoes, diced; or 1 pint cherry tomatoes, halved
1 cucumber, coarsely chopped
1 small red onion, thinly sliced and soaked in ice water for 10 minutes, then drained and patted dry
1 green pepper, seeded and cut into thin rings or strips
1 red pepper, seeded and cut into thin rings or strips
¾ cup kalamata olives, drained
½ cup garbanzo beans
¾ cup crumbled feta cheese
To make dressing, combine lemon juice and vinegar in a snall bowl. Slowly whisk in olive oil until blended. Add garlic and oregano and stir until combined. Set dressing aside
Combine all salad ingredients except feta in a large bowl. Toss with dressing. Top with feta cheese and serve.
For a portable version of this salad, layer ingredients in a jar starting with garbanzo beans and dressing, then topping with lettuce, peppers, tomatoes, cucumbers, olives and feta. Seal jar lid tightly and shake before eating.