Ingredients

• Ingredients Units USM Scale 1x2x3x 2 heads of romaine, chopped 1 can (14oz) chickpeas, drained and rinsed 1 cucumber, diced 1 cup cherry tomatoes, sliced in half 1/2 cup kalamata olives, pitted (use whole or sliced) 1/4 red onion, thinly sliced vegan feta, crumbled (I used Violife) 1/4 cup fresh parsley, chopped (optional) salt + pepper, to taste Vinaigrette 5 tablespoons apple cider vinegar 1 lemon, juice of 2 – 3 teaspoons dijon 1/2 teaspoon dried oregano

Preparation

• Instructions In a large serving bowl, or individual serving bowls, layer the romaine, top with chickpeas, cucumber, olives, tomatoes, and red onion, and vegan feta. Drizzle dressing overtop and sprinkle with salt and pepper. Serve with optional sliced avocado and chopped parsley. Serves 2 – 4 Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.