Josephina's Chopped Salad

• 3 ounces romaine lettuce (1 bag)
• 2 cups cherry tomatoes or 2 cups grape tomatoes, halved
• 1 cucumber, seeded and chopped
• 1 large carrot, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 6 ounces feta cheese, crumbled
• 14 cup pumpkin seeds, toasted
• 1 small avocado, chopped
• 3 tablespoons fresh thyme, minced
• 1 large lemon, juice and zest of
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 cup garlic-flavored croutons (optional)

1. Chop 2/3 of romaine lettuce.
2. Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
3. Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper.
4. Pour over salad and toss to coat.
5. Arrange remaining lettuce leaves on a large plate or bowl.
6. Arrange tossed salad on top of lettuce and add croutons to serve.

romaine lettuce, cherry tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds, avocado, fresh thyme, lemon, olive oil, salt, garlic

Taken from www.food.com/recipe/josephinas-chopped-salad-124873 (may not work)