For the Salad:

• 1 container of romaine or mixed greens
• 1 can chickpeas, drained and rinsed
• 1 bell pepper, diced
• 1–2 large cucumbers, diced
• 1.5 cups chopped cherry tomatoes
• 1/2 red onion, diced
• 1 can black olives, sliced or whole
• 1 large handful of arugula microgreens (optional)
• 1 large handful chopped fresh parsley
• 1/2 cup+ fresh feta, crumbled

For the Dressing:

• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 2–3 TBSP red wine vinegar
• salt and black pepper, to taste
• 1 1/2 TBSP finely minced fresh parsley
• 1 garlic clove, finely minced