Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette.

Lori Powell


Ingredient Checklist


Instructions Checklist
  • Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

  • Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.

Nutrition Facts

278 calories; fat 14g; saturated fat 3g; mono fat 8g; poly fat 2g; protein 9g; carbohydrates 32g; fiber 7g; cholesterol 11mg; iron 3mg; sodium 537mg; calcium 163mg.