Categories: not tried, salad, sidedishes, vegetables

Ingredients

• 1medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
• 1pint grape tomatoes , quartered (about 1 1/2 cups)
• Table salt
• 3tablespoons extra virgin olive oil
• 3tablespoons red wine vinegar
• 1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 1(14-ounce) can chickpeas , drained and rinsed
• 1/2cup chopped pitted kalamata olives
• 1/2small minced red onion (about 1/4 cup)
• 1/2cup roughly chopped fresh parsley
• 1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
• 4ounces feta cheese , crumbled (about 1 cup)
• Ground black pepper

Directions

1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

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